Kansas City Baked Beans Print Email

1 pound navy beans
6 cups water
1 tsp kosher salt
4 strips bacon
2 bell peppers, chopped
1 onion, chopped
1 cup Gates Kansas City barbecue sauce
1 cup apple cider
1 cup burnt ends (optional – burnt ends, charred tips from BBQ beef or pork, or leftover BBQ meats)
1/3 cup dark molasses
1/4 cup mustard
1/4 cup bourbon
2 tablespoons cider vinegar
1 teaspoon salt

Soak beans for 4 hours in water, then drain. Combine beans, 6 cups water and salt in a Dutch oven. Bring to a boil then reduce to a simmer. Cover and cook for 2 to 3 hours on a low heat, stirring occasionally until the beans are tender. 5-6 cups of canned beans can also be used.

Meanwhile, preheat oven to 350 degrees. Fry the bacon in a skillet, remove bacon, cool and chop. Add the peppers and onions to the same skillet and saute in the rendered bacon fat until tender.

Add all the ingredients to the Dutch oven with the beans, cover and braise for 1 hour, remove the cover, stir and roast for another 15 minutes and serve.