Smokey Kansas City BBQ Beans are made together with the sticky ribs as part of one of America’s Test Kitchen’s greatest summer recipe. Perfect for a summer day when you are home and want to relax. This recipe lets me pretend to be working all day (without actually expending much effort) so nobody will ask me to do any real work around the house.
These baked beans are made with sauteed onions, bacon and homemade BBQ sauce. They cook on the stovetop for two hours, then another two hours on the grill (down with the coals) while the juices from the Kansas City Sticky Ribs drip down through a few slits made into the foil-covered pan; two-level cooking with the ribs on top flavoring the beans below. Hats off to ATK for this ingenious technique.
- If you forget to soak your beans overnight, you can cook them briefly in the pressure cooker. I’ve only done this once, and the beans came out super tender and just as flavorful.
- I usually have to remove the bacon before sauteing the onions, because I cannot accurately time when to add the onions.
Rating: 5 stars.
How much work? Low.
How big of a mess? Low.
Start time 12:00 PM. Dinner time 5:00 PM.