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Picnic Baked Beans

 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.
16 ServingsPrep: 15 min. + standing Bake: 2 hours

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

  • 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.

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Picnic Baked Beans (continued)

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.