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I loved it when my mom made these classic beans...now I make them for my family. They have great old-fashioned flavor and are a real crowd-pleaser. I like to make them for potlucks, picnics or as part of a summertime dinner.
Nutritional Facts 1 serving (3/4 cup) equals 224 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 670 mg sodium, 44 g carbohydrate, 10 g fiber, 10 g protein.
Originally published as Picnic Baked Beans in Taste of Home August/September 1993, p37
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Reviewed on May. 12, 2013 by Montgomery77
In response to fujitanis3: were your dried beans old perhaps? Never use beans that have been sitting in the pantry for who knows how long. I personally use beans within a month of purchase. Also to keep beans tender, I add salt toward the end of the cooking time like this recipe states, never at the beginning during presoaks or the initial cooking. Some people disagree about the salt but I have had consistent success this way.jfgan, the recipe does start by soaking the beans, but the method used is a quick soak, an alternative to an overnight soak. As indicated, always drain the soaking liquid, as it removes some of the sugars that cause digestive problems. A second quick soak can help even further in this regard.Keep experimenting and don't give up - beans are so good for body and soul!
In response to fujitanis3: were your dried beans old perhaps? Never use beans that have been sitting in the pantry for who knows how long. I personally use beans within a month of purchase. Also to keep beans tender, I add salt toward the end of the cooking time like this recipe states, never at the beginning during presoaks or the initial cooking. Some people disagree about the salt but I have had consistent success this way.
jfgan, the recipe does start by soaking the beans, but the method used is a quick soak, an alternative to an overnight soak. As indicated, always drain the soaking liquid, as it removes some of the sugars that cause digestive problems. A second quick soak can help even further in this regard.
Keep experimenting and don't give up - beans are so good for body and soul!
Reviewed on Oct. 18, 2011 by AuntLetty
I have made these for family get togethers and their never seems to be any left. It does make a big crock pot full.
Reviewed on Jul. 17, 2011 by RoseLuvsRetro
This is a perfect recipe for a large picnic. The baked beans were delicious and a big hit with my family and friends.
Reviewed on Mar. 13, 2011 by CakeOne
When making beans with navy beans or any hard non cooked beans, I allways soak the beans overnight with 1 teaspoon of baking soda this helps make the beans tender when cooking them.When using the baking soda after soaking overnight I cook them just until they start to boil and shut them off and soak them for 30 minutes, then drain and rinse the beans and replace the water with fresh water and cook on medium-low heat after they start to boil they cook up great and will be awsome.
When making beans with navy beans or any hard non cooked beans, I allways soak the beans overnight with 1 teaspoon of baking soda this helps make the beans tender when cooking them.
When using the baking soda after soaking overnight I cook them just until they start to boil and shut them off and soak them for 30 minutes, then drain and rinse the beans and replace the water with fresh water and cook on medium-low heat after they start to boil they cook up great and will be awsome.
Reviewed on Feb. 10, 2011 by Titus2daughter
These are great! I added 2 tsp. Worcestershire sauce and an extra tsp. of salt, plus a little garlic powder. Delicious!
Reviewed on Nov. 01, 2010 by jgfan
Dfujitanis3 I decided to make this for our dinner tonight; I soaked the navy beans last night (which should have been mentioned here, thankfully my husband knew how to use beans because I never cooked with raw beans before), I then cooked the beans according to the directions, the beans never cooked. We wasted time and ingredients trying to get this to cook and bake. I am not sure if the recipe was written wrong or what, but something was not right with this recipe. Do you have hard water? The minerals in hard water keep the beans from becoming soft. I learned this the first time I tried making bean soup after a move. Try filtered water and see if that helps.
D
fujitanis3 I decided to make this for our dinner tonight; I soaked the navy beans last night (which should have been mentioned here, thankfully my husband knew how to use beans because I never cooked with raw beans before), I then cooked the beans according to the directions, the beans never cooked. We wasted time and ingredients trying to get this to cook and bake. I am not sure if the recipe was written wrong or what, but something was not right with this recipe.
I decided to make this for our dinner tonight; I soaked the navy beans last night (which should have been mentioned here, thankfully my husband knew how to use beans because I never cooked with raw beans before), I then cooked the beans according to the directions, the beans never cooked. We wasted time and ingredients trying to get this to cook and bake. I am not sure if the recipe was written wrong or what, but something was not right with this recipe.
Do you have hard water? The minerals in hard water keep the beans from becoming soft. I learned this the first time I tried making bean soup after a move. Try filtered water and see if that helps.
Reviewed on Oct. 31, 2010 by fujitanis3
Reviewed on Sep. 13, 2009 by akglmu
This recipe is absolutely delicious! I made this to take to a bbq and it was a huge hit. Since I'm not a fan of bacon, I made it without it and the flavor was amazing. The brown sugar and molasses gave it just the right amount of sweet flavor. I will definitely be making this recipe again!
Reviewed on Jul. 17, 2009 by jeanemed
I'm always trying new baked bean recipes to try to find one that is made from dry beans and has a good old fashioned flavor. Although I made one change (I only added about 3/4 sugar) my family said they were the best baked beans they'd ever tasted. This recipe is a keeper.
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