Picnic Baked Beans



16 servings



3 cups dry navy beans
1 gal. cold water, divided
1 md. onion, chopped
1 cup ketchup
1 cup brown sugar
2 tbsp. molasses
1 tbsp. salt
2 tsp. dry mustard
1/4 lb. bacon, cooked and crumbled


Rinse beans; place in a Dutch oven with 2 quarts water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from the heat and let standfor 1 hour. Drain and rinse. Return beans to Dutch oven with remaining water; brint to a boil. Reduce heat; simmer for 1 hour or until beans are tender. Drain, reserving cooking liquid. In the Dutch oven or a 3-quart baking dish, combine beans, onion, ketchup, brown sugar, 1 cup cooking liquid, molasses, salt, mustard and bacon; mix well. Cover and bake at 300°F 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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