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Home > Resources > The Outdoors > Cooking > Dutch Oven
 
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Picnic Baked Beans



3 c Dry navy beans; (about 1 1/2, lbs.)
4 qt Cold water; divided
1 md Onion; chopped
1 c Ketchup
1 c Brown sugar
2 tb Molasses
1 tb Salt
2 ts Dry mustard
1/4 lb 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.


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