Picnic baked beans
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | 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 |
| ¼ | pounds | Bacon -- cooked & crumbled |
Directions
Rinse beans; place in a dutch oven with 2 qts. water. Bring to boil; reduce heat and simmer for 3 min. Remove from the 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 hr. or until beans are tender. Drain, reserving cooking liquid. In the dutch oven or 3 qt. baking dish, combine beans, onion, ketchup, brown sugar, 1 cup cooking liquid, molasses, salt, mustard and bacon; mix well. Cover and bake at 300 deg. for 2 to 2½ hrs. or until beans are as thick as desired. Stir occasionally and add more of the reserved cooking liquid if needed. Yield: 16 servings.
Recipe By : Taste Of Home
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