How To make Picnic Baked Beans
3 cups Dry navy beans (about 1 1/2
lbs.)
4 quarts Cold water :
divided
1 Med. onion chopped
1 cup Ketchup
1 cup Brown sugar
2 tablespoons Molasses
1 tablespoon Salt
2 teaspoons Dry 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 the heat and let stand for 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 degrees 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.
Serves: 16 From: "Taste of Home" Magazine Posted by: Debbie Carlson (D.CARLSON) - GEnie
How To make Picnic Baked Beans's Videos
RICK'S PICNIC BEANS!! PERFECT FOR EASTER DINNER OR ANYTIME!!
Today we are revisiting a family favorite and one that I have heard has become a favorite of some of you! Rick's picnic beans are something the brought with him to our marriage from his mom. Yes, it is simple. Yes it take help from the grocery store, but in the end you have delicious baked beans to serve next to your Easter ham that people are going to die for. Seriously there won't be any left. Three simple ingredients come together here to make sweet, savory and delicious baked beans that everyone will love!
Rick's mom made something similar when he was growing up and he has simply expounded on the idea. We have made this recipe in many different amounts. Ranging from just enough for one meal to enough to feed 100 people. You simply adjust the ingredients to suit your needs. Today I am sharing what we normally prepare. We do this with the intention of having leftovers. These reheat beautifully and taste even better after a night in the fridge.
First thing you will want to do is render off some bacon. Today I am using one pound. I like to take out the whole rasher and cut it up into bits. Then toss into a skillet that has been heating over medium high heat. The process of rendering down this bacon can take a bit of time. You don't want to rush it! Perfectly rendered bacon is crisp not flaccid. Cooking on too high of a temperature will render the bacon to quickly and burn it. Keep an eye, stir often and be patient. Just when you think it won't be getting crisp it will do just what you want it too. Then you can remove the bacon from the skillet and move on to building your beans.
I am using 2 28 ounce cans of Bush's Country Style baked beans. I have always used this brand of beans as a base for these beans and this brand is a particular favorite in my pantry. You should use what your favorite, preferred brand of baked beans is for yours. If you want to make these for a much larger crowd then go for the number 10 can of Bushes traditional baked beans, they are delicious and will get the job done. They do not make the country style in the larger can.
Pop your beans into the crock of your slow cooker along with the bacon. You can toss the drippings in too if you like as long as there isn't too much. You should guage this on the amount of drippings your bacon has left behind. Add in 1/2 cup of brown sugar or molasses or maple syrup. Your choice here. All three work. You can also choose to do a combination of two of these or all three. We often use brown sugar and molasses which gives a deep flavor to these beans.
Stir everything up well and put the lid on the slow cooker and set it to low for 4 to 6 hours. Be sure to give everything a stir every so often so you don't get over done spots. Since every slow cooker is different and has their idiosyncrasies, you will want to do what is best for whatever model you own.
We love these beans because they are thick and not soupy. If yours are a bit loose put a wooden spoon between the crock and the lid or take the lid off all the way and allow the beans to continue cooking for an additional hour. This will help to reduce the sauce and tighten up the beans giving you a delicious texture and end result.
We have made these in the past for church functions and have never come home with any leftovers. This recipe may seem simple, but it is perfect and people love it.
My goal this year with regard to Easter was to give a few tried and true recipes that are always a success. These beans along with a delicious glazed ham and my mom's pineapple bake with a fresh steamed veggies made for a delicious meal. Sometimes we overthink, over cook and overwork ourselves to create the perfect meal and atmosphere. In the end you are exhausted and have spent so much time cooking you didn't get to participate in the making of memories. Life is too short for that. This will be my first Easter celebrating without my mom. Trust me, life is too short for that.
I hope you give this version of baked beans a try sometime soon and I hope you love it!
Happy Eating and Happy Easter!
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Grandma's Truly Homemade Baked Beans | Memorial Day Recipe
Grandma didn't always share her secret recipe. But with this homemade baked beans recipe, she knew that it was too good not to pass on to another generation. These beans are far better than anything from a can with so much more flavor!
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------------------------------
Skip ahead:
0:00 Intro
0:13 Getting the beans ready
1:53 Getting the sauce ready
5:43 Chopping the bacon
6:50 Putting the beans in the pan and into the oven
8:03 Tasting the baked beans
INGREDIENTS
- 1 lb dried navy beans
- 1 medium onion, diced
- 3 tbsp yellow mustard
- 3 tbsp ketchup
- 6 tbsp molasses
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 1/2 cups reserved cooking liquid
- 12 oz bacon, cooked and chopped
INSTRUCTIONS
- Soak beans for 8 hours in 1 quart of water and 2 tsp salt. Once soaked, drain and cook the beans in a large stockpot with 2 quarts of water and 1 tsp salt until creamy on the inside, about 1 hour.
- Once the beans are fully cooked, preheat the oven to 375°F.
- Remove the beans from the heat. Drain and reserve the cooking liquid. Return the beans to the stockpot. To the beans, add the chopped onion, yellow mustard, ketchup, molasses, salt, pepper, reserved cooking liquid (if the cooking liquid is less than 1 1/2 cups, add water to make the 1 1/2 cups needed), and bacon. Stir to combine and pour into a greased 9×13-inch baking dish.
- Cover the beans with tin foil and place them in the preheated oven. Cook for 45 minutes with the cover on and then remove the cover and cook for an additional 15 minutes. At this point, the sauce will be mostly reduced. Remove the beans from the oven and serve.
#beans #bakedbeans #bbq #memorialday #recipe
Slow Cooker Baked Beans From Scratch recipe
On today’s episode of Cooking with Tovia, I’m going to show you how to make quick and delicious Vegetarian Baked Beans using your slow cooker. They're absolutely flavorful and the additional step of baking these really intensify the flavors.
#slowcooker #bakedbeans #july2022
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Ingredients:
1 pound navy or great northern beans
1/2 cup celery chopped
2 onions
1 large bell pepper
1 1/2 tbsp minced garlic
1/2 cup tomato paste
1 1/2 tsp mustard (not mustard powder)
1/2 tbsp apple cider or white vinegar
3 tbsp bullion powder
5 cups water
1/2 cup brown sugar
1/3 cup molasses
1/4 cup maple syrup
1 ham flavor pack
1 1/2 tsp black pepper
1 tsp white pepper
Baked beans with ground meat
Cowboy Beans/ Crock Pot Recipe/ Picnic Potluck Dish
Fox Recipe Box: Summer Picnic Baked Beans
Country chef Lee Ann Miller shares her Summer Picnic Baked Beans recipe with Fox 8’s Kristi Capel. Lee Ann is a friend of Walnut Creek Cheese and you can learn more about the Amish Country store by clicking here. Lee Ann Miller is very active on Instagram and invites you to follow her @leeannmiller. You can get the recipe here: