Picnic baked beans
Picnic baked beans
Ingredients/Components
- packed brown sugar - 1 c
- salt - 1 Tbsp
- molasses - 2 Tbsp
- dry mustard - 2 tsp
- ketchup - 1 c
- medium onion, chopped - 1 item
- bacon, cooked and crumbled - 1/4 lb
- cold water, divided - 4 qt
- dry navy beans about 1 1/2 lb - 3 c
How to make picnic baked beans:
Rinse beans. Place in a Dutch oven with 2 quarts of water. Bring to a boil. Reduce heat and simmer for 3 minutes. Remove from the heat and let stand for 1 hour. Drain and rinse. Return beans to Dutch oven with remaining water. Bring to a boil. Reduce heat. Simmer for 1 hour or until beans are tender. Drain, reserving cooking liquid.In the Dutch oven or a 3-quart baking dish, combine beans, onion, ketchup, brown sugar, 1 cup cooking liquid, molasses, salt, mustard and bacon. Mix well. Cover and bake at 300° for 2 to 2 1/2 hours or until beans are as thick as desired. Stir occasionally and add more of the reserved cooking liquid if needed. Yields 16 servings.
Recipe categories: Side dish, Beans, Picnic.
Rating:
Related ingredients:
sugar, flour, carrots, can cream-style corn, zucchini, frozen hash browns, thawed, diced zucchini, saltine cracker crumbs, green beans, drained, to 10 medium potatoes, peeled
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