Recipe: Kansas City Baked Beans (clone of Arthur Bryants)

Kansas City Baked Beans (Arthur Bryant clone)

These baked beans get their great flavor from Brisket Burnt Ends. These are the dried out tips of a smoked brisket. A little tough on their own, but the perfect addition to so many things.

1 pound navy beans, soaked overnight
6 cups water
1 cup Arthur Bryants brand Rich & Spicy flavor barbecue sauce*
1 cup apple cider
1 cup Arthur Bryant's burnt ends (recipe follows)
2 medium green bell peppers, seeded and chopped
1 medium onion, chopped
4 slices bacon, crispy and crumbled
1/3 cup dark molasses
1/4 cup prepared mustard
2 tablespoons cider vinegar
1 teaspoon salt

Arthur Bryant's Burn Ends Recipe:
1 (8-lb) beef brisket, smaller amount ok
Arthur Bryants spice rub*
Arthur Bryants Rich & Spicy BBQ Sauce*

Soak beans for 4 hours in water, then drain.

Combine beans and 6 cups water in a large pot. Bring to a boil then reduce to a simmer. Cook for 2 to 3 hours on a low heat, stirring occasionally. After the beans have softened add salt and continue cooking until the beans are soft enough to mash between your fingers.

Preheat oven to 350 degrees.

In a skillet fry the bacon. Remove the bacon and add the chopped onion and peppers. Saute until soft. Crumble bacon.

Place the onion and peppers with the bacon in a Dutch oven or other baking dish. Add all remaining ingredients and cover.

Bake for 1 hour then remove the cover, stir and continue baking for about 15 minutes.

For Arthur Bryants burnt ends: 9 1/2 hours. Prepare smoker for cooking, heating to 180 to 200 degrees F.

Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket to a platter and leave smoker on.

Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out.

Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* http://www.arthurbryantsbbq.com

Servings: 8
Episode#: BQ1A05 Copyright 2003 Television Food Network, G.P., All Rights Reserved
Source: Charles Lee & Bobby Flay