Cookout and BBQ, Side Dishes

PICNIC BAKED BEANS

  • 3 c Dry navy beans, (about 1 1/2 pounds)
  • 4 quarts Cold water, divided
  • 1 Med Onion, chopped
  • 1 C Ketchup
  • 1 c Packed brown sugar
  • 2 T Molasses
  • 1 T Salt
  • 2 t Ground Mustard

    • Rinse beans; place in a Dutch oven with 2 qts. water. Bring to a boil; reduce heat and simmer for 3 minutes. 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 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 c cooking liquid, molasses, salt, mustard and bacon; mix well.

    Cover and bake at 300° for 2 to 2 2 1/2 hours or until beans are as thick as desired. Stir occasionally and add more of the reserved cooking liquid if needed.

    Yield: 16 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

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