- 3 cups dry navy beans (about 1-1/2 pounds)
- 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 dry mustard
- 1/4 pound bacon, cooked and crumbled
- 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.
Reviews forPicnic Baked Beans
"These were amazing! Made them for a neighborhood. Get together and brought home an empty crockpot."
"This is a really good dish - I've been working to translate it to a crockpot recipe - the first two times I've tried to do so, I soaked the beans overnight, then baked in the crockpot for 8 hours on low, then added the other ingredients and cooked in the crockpot until warm - next time I will try placing the other ingredients with the beans right after the initial soak and just cook on low for 10 hours - that should do the trick. Otherwise, this is a really great recipe - I peel the onion and place the whole thing in the pot, removing before serving, just like Grandma did."
"If you like Bush's baked beans you'll love this! I had never made this before and it was a wonderful surprise at how delicious it is! I had pinto beans instead of navy beans and they were great! This is a 5 star recipe for sure!"
"very good, I do not measure ingredients for dishes like this very often but thought I would try it this time only changed two things. added some extra dry mustard and some smoked paparika."
"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!"
"D[quote user="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.[/quote] 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."