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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.
40 min
3 hr 25 min
Makes 10

What You Need

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