Kansas City "Burnt End" Pit Beans
Chapter 3 — The Sides
Texas treats beans as an afterthought, but Kansas City elevates them to the main event. This is the unapologetic, sticky-sweet soul of the Midwest: dark molasses fighting it out with tangy tomato, all enriched by the heavy, rendering fat of smoked brisket point. We are taking the thick, multi-bean complexity of modern smokehouses and the meat-heavy history of the old guard, and throwing them in a Dutch oven. Whether you slide this under a hickory-fueled offset smoker to catch the drippings or rely on a trusty kitchen oven to reduce it to a velvety gloss, this is how you make the definitive pit bean.
Before you start
Rinse and drain the black and kidney beans.
Chop all vegetables and meats.
Ingredients
- smoked brisket burnt ends or thick-cut bacon1/2 lb
- sweet onion1 med
- green or red bell pepper1 med
- garlic cloves3 med
- canned pork and beans28 oz
- canned black beans15 oz
- canned dark red kidney beans15 oz
- Kansas City-style BBQ sauce1 cup
- dark brown sugar1/2 cup
- dark molasses1/4 cup
- ketchup1/4 cup
- apple cider vinegar2 tbsp
- yellow or Dijon mustard1 tbsp
- Kansas City BBQ rub1 tbsp
- hickory liquid smoke1 1/2 tsp
Method
- 01
Render the fatty meats over medium heat in a large cast-iron Dutch oven.
If using true burnt ends, warm them with a splash of oil or beef tallow to release their residual smoked fats. If substituting raw bacon, fry it until crisp. Remove the meat with a slotted spoon, leaving the rendered fat in the pot.
- 02
Sauté the aromatics in the rendered animal fat.
Toss the diced onion and bell pepper into the fat, cooking until softened and translucent, about 8 to 10 minutes. Stir in the minced garlic and cook for one additional minute until fragrant.
- 03
Assemble the beans and the sweet-and-smoky flavor matrix.
Return the meats to the pot. Pour in the undrained pork and beans, followed by the rinsed black and kidney beans. Stir in the BBQ sauce, brown sugar, molasses, ketchup, vinegar, mustard, and BBQ rub. If you are cooking in a kitchen oven, this is the exact moment to stir in the liquid smoke.
- 04
Reduce and smoke the beans according to your available equipment.
For a dedicated smoker, run hickory wood at 250°F and smoke uncovered for 2 to 3 hours, allowing a caramelized crust to form. For a kettle grill, set up an unlit charcoal snake lined with hickory chunks, ignite the tip, and cook uncovered on the indirect side for 2 hours. If using a kitchen oven, bake uncovered at 300°F for 1.5 to 2 hours, stirring every 45 minutes to prevent scorching on the bottom.
- 05
Rest the beans off the heat to allow the sauce to tighten.
Remove the Dutch oven from the heat once the beans achieve a thick, velvety consistency. Let them sit uncovered for at least 15 to 20 minutes so the starches set and the sauce tightens into that quintessential sticky texture before serving.
Notes
Sourcing true burnt ends at home.
Real burnt ends come from the fatty pectoralis minor (point) muscle of a smoked beef brisket pushed to 203°F. If you don't have fresh brisket point, a mix of high-quality thick-cut bacon and leftover smoked pulled pork or chuck roast is an honorable substitute.
Managing moisture during the smoke.
If the beans begin to look dry on the smoker before taking on enough smoke, fold in a splash of apple cider, dark beer, or chicken stock to maintain a soupy consistency.
From Cook BBQ at Home.