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Kansas City is home to some of the world’s best barbecue, and the sides at our barbecue joints aren’t slouches, either! So, you could reasonably expect that our culinary institute would make some of the best baked beans around. This recipe is adapted from the Kansas City Culinary Institute, and it is absolutely perfect. There is a secret ingredient in it that gives the beans incredible complex flavor and a vibrant color, and nobody will believe you when you tell them what it is!
My husband recently turned the big 3-0! We celebrated like we’ve done every year for the past 5 years, by throwing a crawfish boil with our closest friends and his parents. It’s become an annual holiday. For some of the guys, it’s right there with Thanksgiving and Christmas!
This is such an easy party to throw together. The issue is, that most of the ladies (including myself), don’t care for crawfish. So really, we plan two menus. A super easy boiled crawfish, corn and potatoes for the guys, and typically hamburgers and a few sides for the rest of us.
I put together some baked beans for the crew and our kiddos (can you believe how many BOYS our little group of friends has made?) I used a recipe I found from the Kansas City Culinary Institute..The problem with the original recipe was that it called for Liquid Smoke, an entire half cup. I don’t care for Liquid Smoke, but I knew if I removed it, I’d have to replace the smoky flavor through other ingredients. I did this with Worcestershire sauce, smoked bacon and a few spices. Okay, are you ready?
First, bacon and onion are sauteed for around 10 minutes. Then, the cans of pork and beans and brown sugar are added, as well as the super secret ingredient, Cherry Pie Filling! Did you guess it? Finally, spices and Worchestershire sauce are added to provide heat and smoky flavor. The beans are baked in the oven for one hour, or feel free add to the crock pot and cook on low for several hours. Your family will LOVE these beans, and they are a great, easy addition for your next potluck.