Pan-Baked Beans

Prepare this baked bean side dish either for a family or a crowd. For 50 servings, we recommend preparing two smaller batches; there's less danger of burning the beans at the bottom of the pot.

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3.0 by 2 people

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  • Makes: 10 servings
  • Serving Size: 2/3 cup
  • Prep: 40 mins
  • Cook: 1 hr 45 mins
  • Stand: 1 hr

Pan-Baked Beans

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3.0 by 2 people

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Directions

  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.

25 SERVINGS:

  1. 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:

  1. Prepare the 25-serving recipe twice (do not double the recipe).

From the Test Kitchen

Test Kitchen Tip:

To reheat, cook over medium low heat, stirring occasionally, until bubbling, about 30 minutes.

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Nutrition Facts (Pan-Baked Beans)

  • Per serving:
  • 429 kcal ,
  • 11 g fat
  • (4 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 21 mg chol. ,
  • 788 mg sodium ,
  • 62 g carb. ,
  • 12 g fiber ,
  • 26 g sugar ,
  • 16 g pro.
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