Picnic baked beans

Yield: 16 servings

Measure 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

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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