These Picnic Baked Beans are a classic comfort food staple that brings everyone to the table. Slow-cooked until tender and coated in a rich, glossy sauce of ketchup, brown sugar, and molasses, they offer a perfect balance of sweet and savory flavors. The addition of chopped onions and dry mustard adds depth, while crumbled bacon provides a smoky, salty crunch that elevates the dish. Ideal for potlucks, backyard barbecues, or as a hearty side dish for grilled meats, these beans develop a thick, jammy consistency as they bake. They are just as delicious served warm from the oven or cold straight from the fridge, making them a versatile and crowd-pleasing addition to any meal.
Picnic Baked Beans
Description
These Picnic Baked Beans are a classic comfort food staple that brings everyone to the table. Slow-cooked until tender and coated in a rich, glossy sauce of ketchup, brown sugar, and molasses, they offer a perfect balance of sweet and savory flavors. The addition of chopped onions and dry mustard adds depth, while crumbled bacon provides a smoky, salty crunch that elevates the dish. Ideal for potlucks, backyard barbecues, or as a hearty side dish for grilled meats, these beans develop a thick, jammy consistency as they bake. They are just as delicious served warm from the oven or cold straight from the fridge, making them a versatile and crowd-pleasing addition to any meal.Ingredients
Directions
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Rinse the navy beans thoroughly and place them in a large Dutch oven with 2 quarts of cold water.
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Bring the water to a boil, then reduce heat and simmer for 3 minutes.
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Remove from heat, cover, and let the beans stand for 1 hour.
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Drain the beans and rinse them again with fresh water.
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Return the beans to the Dutch oven with the remaining 2 quarts of water and bring to a boil.
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Reduce heat and simmer for 1 hour, or until the beans are tender.
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Drain the beans, reserving 1 cup of the cooking liquid.
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In the Dutch oven or a 3-quart baking dish, combine the beans, chopped onion, ketchup, brown sugar, reserved cooking liquid, molasses, salt, dry mustard, and crumbled bacon.
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Mix all ingredients well to ensure the beans are evenly coated.
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Cover the dish and bake at 300&# 194;°F (149ðC) for 2 to 2.5 hours, stirring occasionally.
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Add more reserved cooking liquid if the mixture becomes too dry, baking until the desired thickness is reached.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 252.0kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 9.0mg1%
- Total Carbohydrate 46.8g16%
- Dietary Fiber 18.9g76%
- Sugars 2.7g
- Protein 14.8g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using canned beans instead of dry, rinse and drain two 15-ounce cans. Skip the initial boiling and simmering steps, and proceed directly to combining ingredients and baking for 1 to 1.5 hours.
For a vegan version, omit the bacon and substitute with smoked paprika or liquid smoke for a smoky flavor. Use maple syrup instead of honey if sweetener adjustments are needed.
These beans can be made up to two days in advance. They tend to thicken as they cool; add a splash of water or broth when reheating to restore desired consistency.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over low heat, adding a little water if necessary.
For extra flavor, add a diced jalapeño or a splash of Worcestershire sauce (check for anchovies if strict vegan) to the mixture before baking.
