Side Dish: United States – Kansas (Great Plains United States) – Kansas Baked Beans

Serving Size: 6

Approximate Time

Prep 1 hr 5 min

Cook 2 hrs

Additional 8 hrs

Total 10 hrs

Ingredients

- 1 lb (454 g) dried navy beans (or great northern beans)
- 8 cups (1.9 L) water, plus extra for soaking
- 1 bay leaf
- 6 slices bacon, approx. 6 oz (170 g), chopped
- 8 oz (225 g) smoked sausage (kielbasa or smoked link), sliced 1/2 in (1.3 cm)
- 1 large yellow onion, about 8 oz (225 g), finely chopped
- 3 cloves garlic, minced (about 9 g)
- 1 cup (240 ml) ketchup
- 2 tbsp (30 g) tomato paste
- 1/4 cup (60 ml) molasses
- 1/4 cup (50 g) packed dark brown sugar
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) yellow mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 cup (240 ml) low-sodium chicken or beef stock (plus extra if needed)
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (1.5 g) chili powder
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) bacon drippings or neutral oil (if needed)
- Fresh parsley, chopped, for garnish (optional)
- Optional shortcut: 2 (15 oz/425 g) cans navy beans, drained and rinsed (use in place of dried beans; reduce oven time by ~30 minutes)

Instructions

Short Description:
A slow-baked, sweet-and-smoky bean side dish finished with molasses and brown sugar and studded with bacon and smoked sausage—perfect beside Kansas-style barbecue.

Regional Notes:
This Kansas version emphasizes molasses and brown sugar for deep, molasses-forward sweetness and commonly adds bacon and smoked sausage to echo the state's barbecue traditions. Compared with generic baked beans, it leans smokier and sweeter, with a thick, glossy sauce suited to Kansas cookouts.

1. Sort beans and rinse under cold water. Cover with 8 cups (1.9 L) water and soak overnight (8–12 hours). For a quick soak, cover beans with water, bring to a boil for 2 minutes, remove from heat and let sit 1 hour; drain and rinse.
2. Drain soaked beans, place in a large pot, add 8 cups (1.9 L) fresh water and 1 bay leaf. Bring to a simmer over medium-low heat and cook until just tender, 45–60 minutes. Drain, reserving about 1–2 cups (240–480 ml) of the cooking liquid. Remove bay leaf.
3. Preheat oven to 325°F (163°C).
4. In a large ovenproof Dutch oven or heavy casserole, cook chopped bacon over medium heat until fat renders and bacon is crisp, 6–8 minutes. Use a slotted spoon to transfer bacon to a plate lined with paper towels, leaving the drippings in the pot (add 1 tbsp/15 ml bacon drippings or oil if fat is scant).
5. Add the sliced smoked sausage to the pot and brown lightly, about 3 minutes per side; transfer to the plate with bacon.
6. Add the chopped onion to the pot and sauté in the bacon fat over medium heat until translucent and beginning to brown, 6–8 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
7. In a medium bowl, whisk together ketchup, tomato paste, molasses, brown sugar, apple cider vinegar, yellow mustard, Worcestershire sauce, smoked paprika, chili powder, 1 tsp (6 g) kosher salt, and 1/2 tsp (1.5 g) black pepper. Stir in 1 cup (240 ml) stock to loosen the sauce.
8. Return the drained cooked beans, reserved bacon, and browned smoked sausage to the Dutch oven with the onion–garlic mixture. Pour the sauce over the beans and gently fold to combine. If the mixture seems dry, add 1/2–1 cup (120–240 ml) of the reserved bean cooking liquid or additional stock so the beans are just covered in sauce.
9. Cover the Dutch oven and bake in the preheated oven for 1 hour. Remove the lid and continue baking until sauce is thick and glossy, stirring once or twice and checking liquid level, another 30–45 minutes (total bake time about 1.5–2 hours). If the sauce dries too much, add a few tablespoons of stock during baking.
10. Remove from oven and let rest 10–15 minutes (the sauce will thicken as it cools). Taste and adjust seasoning with salt and pepper if needed.
11. Garnish with chopped fresh parsley if desired and serve warm as a side to grilled meats or barbecue.