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Salads & sides

Pan-Baked Beans

Pan-Baked Beans recipe
Recipe and Photo by: Better Homes and Gardens
These pan-baked beans get their great smoky-sweet flavor from bacon and molasses.
time
prep:
40 min
total:
3 hr 25 min
servings
total:
Makes 10

What You Need

1
lb.  dry navy beans
1
lb.  sliced bacon, cut up
2
large  onions, chopped (2 cups)
1
cup  ketchup
1
cup  molasses
3
Tbsp.  prepared yellow mustard
2
tsp.  dried oregano leaves, crushed (optional)
1/2
tsp.  salt
1/2
tsp.  ground black pepper

Make It

1. Rinse and drain beans. In a 4- to 6-quart Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans and water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.

2. In the Dutch oven cook bacon and onions until bacon is crisp. Drain off fat. Add the beans and 6 cups fresh water to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 to 1-1/2 hours or until beans are tender, stirring occasionally.

3. Stir in the catsup, molasses, mustard, oregano, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 30 to 45 minutes more or until desired consistency, stirring occasionally. Makes 10 ( 2/3 cup) to 12 servings.

Kraft Kitchens Tips

25 Servings
Prepare as above, doubling amounts of all ingredients. Soak beans in 12 cups water in an 8- to 10-quart pot. Cook half the onions and bacon at a time. Cook the beans as above, except stir in 10 cups of water in Step 2. Cook, uncovered, in Step 3 for 1 to 1-1/4 hours, stirring frequently.
50 Servings
Prepare the 25-serving recipe twice (do not double the recipe).
Better Homes and Gardens Test Kitchen Tip
To reheat, cook over medium low heat, stirring occasionally, until bubbling, about 30 minutes.
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