Picnic Baked Beans

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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 quarts of 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-quart baking dish, combine beans, 1 cup cooking liquid, onion, ketchup, brown sugar, molasses, salt, mustard and bacon; mix well. Cover and bake at 350° 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. 

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