Picnic Baked Beans

Print

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. 

eNewsletter

Get our Top Stories in Your Inbox

Recent Stories