Kansas City BBQ Beans & Burnt Ends
KANSAS CITY STYLE BARBEQUE BEANS
Barbeque (BBQ) beans are an all-time favorite side at any meal especially when coupled with your favorite grilled fare in the spring and summer.
Here in Kansas City, barbeque beans are religious in nature. If your beef brisket or lamb ribs are perfect but not your beans, hold on Nelly. There's sure to be an uprising.
Yes, the barbeque beans are important. And there's no better way to fix them up than Kansas City burnt ends style. So grab a spoon (or ladle) and get ready to rumble!
Recipes for Barbeque beans are as numerous as those who conjure them up. Every batch is unique in its own strange way.
Over the years, I've grown accustomed to local Kansas City style BBQ beans. It's a good style. The following recipe has been honed and tested near "perfection". I'm pretty sure you'll enjoy it as well.
I invite you to try this recipe first but always feel free to "experiment" along the way. Standard deviation principles apply.
- ½ Pound of pre-cooked smoked beef or pork burnt ends (You can substitute your favorite choice of meat but be sure it's been cooked to your liking).
- 2 Cans of baked beans (28 oz. each) flavor of your choice
- 1 1/3 Cup of your favorite Bar-B-Que sauce
- 1 tsp. liquid smoke
- 1 1/3 Tbs. Chili Powder
- 1 Tbs. Mustard Powder
- 3 Tbs. Minced Onion (or sliced if you like)
- 1 Cup Brown Sugar
- 2 Tbs. (or more) Vinegar of choice (i.e. rice or apple cider) - Add to taste
- 2 Tbs. Maple Syrup of choice
As you can see, there's a lot of room for variation according to your choice of meat, sauce, vinegar, and syrup. You'll know when the right combo hits.
- Combine the beans, chili powder, mustard powder, liquid smoke, and BBQ sauce into a slow cooker. Allow to cook for a few minutes until warm.
- Taste and season to taste if necessary.
- Add the meat and stir in. Allow to cook for a few more minutes until the entire mix is warm.
- Combine the brown sugar, vinegar, and syrup in a separate pot and cook on low heat until liquefied. Take off heat and add to the beans and meat. Allow to warm.
- Stir in the minced onion. Allow to warm.
- Continue to cook on low heat and taste every so often to check results :). I like to check for the sweet and sour balance. If it's too sweet, I'll add a dash of vinegar; too sour a dash of sugar. This is part of the fun when preparing this recipe.
- Allow to cook on low heat for at least 2 hours. Best results are to allow a cook time of 6-8 hours.
- Dish out and serve!!
AND IN THE END...
SATISFACTION & NUTRITION INFORMATION
- Calories: NEVER MIND!
- Flavor Quotient: VERY HIGH!
- Enjoyment Factor: PRETTY DARN GOOD!
- Fat of any kind: IT'S IN THERE
- Serves: 1-6 (but you BETTER be fast)
- Repeat Business: YOU BETCHA!
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