- 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
- Place beans 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; add remaining water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain and reserve liquid.
- Transfer beans to an ungreased 3-qt. baking dish, add the remaining ingredients and 1-1/2 cups of reserved liquid; stir to combine.
- Cover and bake at 300° for 2 to 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved liquid as needed. Yield: 16 servings.
Reviews for Picnic Baked Beans
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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!
I have made these for family get togethers and their never seems to be any left. It does make a big crock pot full.
This is a perfect recipe for a large picnic. The baked beans were delicious and a big hit with my family and friends.
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.
These are great! I added 2 tsp. Worcestershire sauce and an extra tsp. of salt, plus a little garlic powder. Delicious!
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