Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 224
  • Fat:
  • 2 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 2 mg
  • Sodium:
  • 670 mg
  • Carbohydrate:
  • 44 g
  • Fiber:
  • 10 g
  • Protein:
  • 10 g

Picnic Baked Beans

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.

SERVINGS

16

CATEGORY

Side Dish

METHOD

Baked

PREP

15 min.

COOK

120 min.

TOTAL

135 min.

INGREDIENTS

  • 3 cups dried navy beans
  • 4 quarts cold water, divided
  • 1 medium onion, chopped
  • 1 cup ketchup
  • 1 cup packed brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon salt
  • 2 teaspoons ground mustard
  • 1/4 pound bacon, cooked and crumbled

DIRECTIONS

Rinse beans; place in a Dutch oven with 2 qts. water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from 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 3-qt. baking dish, combine beans, 1 cup cooking liquid, onion, ketchup, brown sugar, 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. Yield: 16 servings.

Printed from tasteofhome.com Sep 7, 2008

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