Navy or pinto beans slow-baked with smoked brisket trimmings, KC BBQ sauce, mustard, brown sugar and molasses until the top crusts and the centre stays saucy. The canonical side dish on every KC barbecue plate.

KC barbecue beans have been a side-dish staple since the 1920s, with beans cooked in the drip pan under the smoking meat to catch the rendered fat. The brisket-trim addition is the city's signature, originally invented to use up burnt-end scraps. Gates Bar-B-Q and Joe's KC run the canonical city versions.

Where to eat Kansas City BBQ Baked Beans in Kansas City

2 editor picks for Kansas City BBQ Baked Beans in Kansas City, ranked by editorial score. All Kansas City signature dishes · Kansas City BBQ Baked Beans across every city.

More places near Arthur Bryant's Barbeque and Char Bar Smoked Meats

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Make it at home

Serves 83 hrEasy

Ingredients

  • 500g dried navy beans (or 3 tins drained navy beans for the shortcut version)
  • 300g smoked brisket trimmings or burnt ends, chopped (or 300g good smoked bacon)
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 300ml KC-style BBQ sauce (Gates, Joe's KC or homemade)
  • 100ml tomato ketchup
  • 100g dark brown sugar
  • 60ml molasses
  • 3 tbsp yellow mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp smoked paprika
  • 1 tsp ground black pepper
  • Salt to taste
  • 500ml beef stock or beer, hot

Method

  1. If using dried beans, soak overnight in cold water. Drain, cover with fresh water, bring to the boil and simmer for 60 minutes until tender but not collapsed. Drain.
  2. Heat the oven to 160C.
  3. In a heavy oven-safe pot, render the brisket trimmings (or bacon) over medium heat until the fat runs and the edges crisp.
  4. Add the onion and bell pepper. Cook 8 minutes until softened.
  5. Add the garlic and cook 1 minute.
  6. Stir in the BBQ sauce, ketchup, brown sugar, molasses, mustard, vinegar, Worcestershire, smoked paprika and black pepper. Bring to a simmer.
  7. Add the cooked beans and hot stock or beer. Stir to combine; the liquid should just cover the beans.
  8. Cover and transfer to the oven. Bake 2 hours.
  9. Uncover for the last 30 minutes; the top should crust and the sauce thicken to a glossy syrup that coats the beans.
  10. Taste and adjust salt and pepper. Rest 10 minutes before serving alongside burnt ends, ribs or smoked turkey.

Editor tip. The brisket-trim or burnt-end addition separates KC beans from generic; no smoked meat? use thick-cut bacon. Molasses and brown sugar are the city signature.

Common allergens: Mustard.