BBQ Baked Beans & Smoked Sausage (Kansas Style) | Arteflame

Introduction

There is something magical about the scent of wood smoke mingling with the rich aroma of molasses and sizzling bacon. These Kansas BBQ Baked Beans aren't just a side dish; they are a warm embrace on a crisp evening. Cooking them in a cast-iron skillet over an open fire creates a sticky, caramelized glaze that you just can't get in a kitchen oven. It reminds me of summer cookouts where the sides steal the show from the main course.

Why This Recipe Steals the Show

I love this recipe because it transforms humble pantry staples into a gourmet experience. It is the ultimate one-skillet wonder, combining savory smoked sausage with a sweet and tangy Kansas City sauce profile. The Arteflame grill adds a layer of smokiness that balances the brown sugar perfectly, making it a guaranteed crowd-pleaser for tailgates or family reunions.

Tips for the Perfect Sizzle

• Manage the heat: Sugars burn easily, so move your skillet to the outer cooler zones of the grill once the sauce starts bubbling aggressively.
• Let it simmer: Do not rush the process; a 45-minute simmer allows the beans to release starch, naturally thickening the sauce into a velvety glaze.

Easy Swaps

If you do not have Andouille, kielbasa or even chopped hot dogs work great for the kids. For a vegetarian twist, skip the bacon and sausage, and add smoked paprika to mimic the meaty flavor profile.

Ingredients

• 3 cans (16 oz) Pork and Beans, do not drain
• 1 lb Smoked Sausage (Andouille or Kielbasa), sliced into 1/2 inch rounds
• 6 slices Thick-cut Bacon, chopped into squares
• 1 large Yellow Onion, diced
• 1 Green Bell Pepper, diced
• 1 Jalapeño pepper, seeded and minced (optional)
• 1 cup BBQ Sauce (Kansas City style preferred)
• 1/2 cup Brown Sugar, packed
• 1/4 cup Molasses
• 1/4 cup Apple Cider Vinegar
• 2 tbsp Yellow Mustard
• 1 tsp Dry Mustard Powder
• 1 tsp Garlic Powder

Instructions

Step 1: Fire Up the Arteflame

1. Begin by building a fire in the center of your Arteflame grill. You want to establish a medium-high heat on the flat cooktop griddle, ensuring the cast iron skillet can eventually sit comfortably on the grill grate or the flat surface depending on your heat preference.
2. Allow the grill to reach cooking temperature, ensuring the cooktop is oiled and ready for the meats.

Step 2: Sear the Meats and Veggies

1. Place the chopped bacon directly onto the flat steel cooktop. Cook until the fat renders and the bacon becomes crispy.
2. Slide the bacon to a cooler zone and add the sliced smoked sausage to the hot center area. Sear the sausage until it develops a nice, caramelized crust.
3. Add the diced onion, green pepper, and jalapeño to the cooktop, mixing them with the rendered bacon fat. Sauté until the onions are translucent and the peppers are soft.

Step 3: Assemble the Sauce Base

1. While the aromatics are cooking, place a large cast-iron skillet or Dutch oven on a cooler part of the cooktop.
2. In the skillet, combine the pork and beans (with their liquid), BBQ sauce, brown sugar, molasses, apple cider vinegar, yellow mustard, dry mustard, and garlic powder. Stir well to combine.

Step 4: Combine and Simmer

1. Scoop the crispy bacon, seared sausage, and sautéed vegetables from the cooktop and add them directly into the skillet with the bean mixture. Stir everything together thoroughly.
2. Move the skillet closer to the fire (or directly over the center grate for more smoke flavor). Let the beans simmer uncovered for 45 to 60 minutes. Stir occasionally to prevent burning on the bottom. The sauce should thicken into a rich, sticky glaze.
3. Remove from heat and let cool slightly before serving.

Tips

Cooking on the Arteflame offers a unique advantage for this recipe, but managing your heat is key to preventing the sugars from scorching. Because this recipe relies heavily on brown sugar and molasses, the mixture can burn if left unattended over high direct heat. Utilize the different heat zones of the Arteflame cooktop; keep the skillet on the outer edge if the bubbling gets too aggressive, or move it closer to the center if you need to reduce the liquid faster. Using a high-quality cast-iron skillet is essential, as it retains heat evenly and imparts a nostalgic rustic charm to the presentation. Finally, do not rush the simmer. That 45-minute to one-hour window allows the smoke to penetrate the sauce and helps the starch from the beans thicken the mixture naturally, resulting in that iconic, velvety Kansas City texture.

Variations

While the classic Kansas style is hard to beat, you can easily customize this recipe to suit your palate or dietary preferences. The versatility of the bean base allows for creativity without sacrificing the core smoky flavor. Here are a few ways to mix things up:

• The Spicy Kick: Double the amount of jalapeños and add a teaspoon of cayenne pepper or crushed red pepper flakes for beans that bite back.
• Burnt Ends Bonanza: Instead of smoked sausage, stir in chopped brisket burnt ends for a true BBQ pitmaster experience.
• Bourbon Peach: Add a shot of bourbon and a half-cup of diced peaches to the mixture for a southern, fruity sweetness that pairs well with pork.
• Three-Bean Blend: Swap one can of pork and beans for kidney beans and one for butter beans to create a multi-textured calico bean dish.
• Root Beer Glaze: Replace half the molasses with root beer for an earthy, sassafras sweetness that kids love.

Best pairings

These Kansas BBQ Baked Beans are rich and heavy, so they require main courses that can stand up to their bold flavor profile. They are the quintessential partner for smoked meats, specifically pork ribs or a slow-smoked beef brisket, where the tang of the beans cuts through the fatty richness of the meat. For a classic picnic vibe, pair them with grilled corn on the cob slathered in chili-lime butter and a crisp, vinegar-based coleslaw to provide a crunchy contrast to the soft beans. If you are baking fresh cornbread on the Arteflame, the honey-sweetened crumbs are excellent for soaking up the remaining bean sauce. Beverage-wise, an amber ale or a robust iced tea with lemon complements the molasses and brown sugar notes perfectly.

Conclusion

Mastering these Kansas BBQ Baked Beans on the Arteflame is about more than just following a recipe; it is about embracing the slow, rhythmic process of outdoor cooking. The combination of crispy bacon, savory smoked sausage, and that deep, molasses-sweet sauce creates a harmony of flavors that defines American barbecue culture. By cooking them in cast iron over wood fire, you elevate a humble side dish into a memorable culinary event. Whether you stick to the classic recipe or experiment with a spicy bourbon variation, the result is guaranteed to be a crowd-pleaser. So, light up the grill, gather your friends, and enjoy the satisfaction of serving the best beans they have ever tasted.