Picnic Baked Beans
Yield
16 servingsPrep
30 minCook
3 hrsReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups | navy beans, dried | |
| 4 | quarts |
water
cold, divided |
*
|
| 1 | medium |
onions
chopped |
|
| 1 | cup | ketchup |
|
| 1 | cup | brown sugar |
*
|
| 2 | tablespoons | molasses |
|
| 1 | tablespoon | salt |
|
| 2 | teaspoons | dry mustard |
|
| ¼ | pound |
bacon
cooked and crumbled |
|
Low Cholesterol, Trans-fat Free, High Fiber
Directions
Rinse beans; place in a Dutch oven with 2 quarts 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℉ (150℃) for 2 to 2½ hours or until beans are as thick as desired.
Stir occasionally and add more of the reserved cooking liquid if needed.
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