Picnic Baked Beans

These classic beans have great old-fashioned flavor and are a real crowd-pleaser. They are great for potlucks, picnics or as part of a summertime dinner.


16 servings


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


Rinse beans; place in a Dutch oven with 2 quarts 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.

Preheat oven to 350°F (177°C). 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 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.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 2 hours

Nutritional Information

Amount per serving (3/4 cup): Calories 224, Fat 2 g (Saturated Fat 1 g), Cholesterol 2 mg, Sodium 670 mg, Carbohydrate 44 g, Fiber 10 g, Protein 10 g.

Recipe Courtesy Of

Taste of Home

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