Picnic Beans Recipes

PICNIC BAKED BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish.
• Combine pork and beans, kidney beans, lima beans, onion, brown sugar, ketchup, and dry mustard together in a bowl; transfer to the prepared baking dish. Sprinkle bacon over bean mixture. Cover dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until bubbling, about 30 minutes more.

OLD FASHIONED BAKED BEANS

Steps:

• Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
• In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
• Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
• SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.

PICNIC BAKED BEANS

Steps:

• Place beans in a Dutch oven with 2 qts. 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; add remaining water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain and reserve liquid. , Transfer beans to an ungreased 3-qt. baking dish, add the remaining ingredients and 1-1/2 cups of reserved liquid; stir to combine. , Cover and bake at 300° for 2 to 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved liquid as needed. ,

CHURCH PICNIC BAKED BEANS

Steps:

• Preheat oven to 300 degrees (F) instructions for conventional oven.
• Finely chop the onions, green peppers and red peppers.
• drizzle olive oil in large deep skillet.
• add the chopped vegetables and saute until slightly softened.
• add the 85% lean ground beef to the slightly sauteed veggies and brown until no longer pink set aside.
• slightly fry the 4 slices of bacon until it slightly starts to brown set aside.
• in a large bowl add ketchup, hickory barbecue sauce, granulated brown sugar, dry ground mustard, 2 tablespoons honey and mix together well.
• open the 4 cans of Great Northern Beans and rinse well.
• Place all 4 cans in a 9 x 13 in baking dish.
• Take the 85% lean ground beef mixture and mix well into the beans.
• Pour the Ketchup mixture into the beans and mix well making sure all the beans and meat are covered with the saucesmall amount of bacon drippings (it should only be a small amount).
• drizzle the remaining 1 tablespoon of honey over the top.
• top with remaining 3 strips of bacon.
• Cook at 300 degrees for 2 hours.
• Remove bacon before serving.
• If cooking in the crock pot follow steps for cooking the veggie mixture, meat mixture.
• Cook bacon as directed above.
• mix sauce as directed above.
• Place the meat and veggie mixture and the ketchup mixture in the crock pot and mix well.
• Place the remaining bacon on top of the beans and drizzle the bacon drippings.
• Drizzle the remaining 1 tablespoon of honey.
• add the 1/4 cup water.
• Cover the crock pot and cook on low for 5-6 hours and 3-4 hours on low.