Smoky Kansas City BBQ Beans

Name: Smoky Kansas City BBQ Beans
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 4 slice, bacon, chopped fine; 1 , minced onion; 4 cloves, garlic, minced; 1 pound, pinto beans, soaked overnight; 6 cups, water; 1 cup, barbecue sauce; 1/3 cup, packed light brown sugar; 2 tablespoons, brown mustard; 1 teaspoon, hot sauce; , Table salt

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Appears in Cook's Country June/July 2006, America's Test Kitchen TV

In Kansas City, many barbecue joints stir "burnt ends"-tough, overcooked bits of smoked brisket, ribs, or pulled pork-into their barbecued beans. This combination of smoke and pork flavor might make Kansas City beans the best in America. We wanted to translate this recipe for the home kitchen.

SERVES4 to 6

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WHY THIS RECIPE WORKS

We had heard that some Kansas City restaurants suggest cooking barbecued beans on the bottom of the grill—right under a rack of ribs. The idea is that the beans will simmer in smoky heat, catching the drippings from the ribs and becoming un...

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