Baked Beans Recipe for a Large Group - Baked Beans (2023)

Ingredients:

• 2 (16-ounce) cans pork baked beans
• ¼ cup molasses
• ¼ cup chopped onion
• 4 tablespoons of brown sugar
• 1 tablespoon prepared mustard
• 2 tablespoons of tomato sauce
• 2 slices of bacon, chopped

Food:

• Calories: 176.1 calories
• Carbohydrates: 31.7g
• Colesterol: 10,1 mg
• Fett: 3,9 g
• Phases: 3.9g
• Protein: 5.6g
• Saturated fat: 1.3g
• Sodium: 401.5 mg
• Sugar: 18.4g

How to cook:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the beans with the pork, molasses, onion, brown sugar, and ketchup and place in a greased saucepan. Top with bacon, cover and bake for 3 hours or until thickened.

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Ingredients:

• 5- 28 Unzen Dosen Country Style Baked Beans
• 1 pound bacon
• 1 cup of tomato sauce
• 1 chopped onion
• 1 cup brown sugar
• 3 tablespoons prepared mustard

Food:

• Serving Size: ½ cup
• Calories: 215 calories
• Fett: 3,0 g
• Carbohydrates: 43.3 grams
• Sugar: 24.3 grams
• Sodium: 816.4 milligrams
• Phases: 6.7g
• Protein: 8.9g
• Colesterol: 6,3 mg

How to cook:

1. Chop the bacon, put in a pan and fry until crisp. While the bacon is cooking, combine the beans, ketchup, mustard, and brown sugar in a 5-quart slow cooker. Remove the bacon from the pan and place the bacon on kitchen paper to allow the fat to drain off. Pour the fat from the pan into an empty tin.
2. In the skillet, sauté the bacon in place of the chopped onion. Cook onion until soft. Place the cooked onion and bacon in the Dutch oven. Homogenize.
3. Heat in slow cooker over high heat until sauce is bubbly. Turn lid to allow steam to escape during cooking. Cook on high heat for about 4 hours. Stir every hour to make sure the beans don't overcook the bottom and sides. The beans will be ready when the sauce has the desired thickness.
4. To save cooking time, you can scoop out some of the sauce by dipping a measuring cup into the beans, facing the side of the slow cooker, and allowing the sauce to drain into the cup, keeping the beans out of the cup.

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Ingredients:

• 2 pounds dried northern beans
• 1/2 teaspoon bicarbonate of soda
• 1 pound salt pork, minced
• 2 teaspoons dry mustard
• 2 teaspoons of salt
• 2 teaspoons onion powder
• 6 tablespoons tomato sauce
• 6 tablespoons of molasses
• 1 1/2 cups packed brown sugar
• 3/4 teaspoon black pepper

Food:

• Calories: 387 calories
• Serving Size: per serving

How to cook:

1. Scoop up the beans and rinse well. Place in a large saucepan and cover with water. Soak overnight.
2. Drain the beans well and return them to the skillet. Add the baking soda and enough cold water to cover. Bring to a boil over high heat and cook for 2 minutes. drain the water
3. Add fresh water to the saucepan (just enough to cover the beans) and return to a boil over high heat. Reduce heat to a simmer and simmer until beans are just tender (60-90 minutes).
4. Meanwhile, add the salt pork to a skillet and cook over medium-high heat until tender.
5. Preheat oven to 325 degrees F.
6. When the beans are tender, add the mustard, salt, onion powder, ketchup, molasses, brown sugar, black pepper, and salt pork. Mix well.
7. Transfer the beans to a large saucepan. Place in oven and bake at 325 degrees F for 2 hours or until bubbly and flavorful. If the beans are too dry, add a little more water.
8. Serve the beans hot.

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Ingredients:

• 1 pound dried beans
• 1 pound trimmed bacon, sliced
• 2 large chopped onions (2 cups)
• 1 cup of tomato sauce
• 1 cup molasses
• 3 tablespoons prepared yellow mustard
• 2 teaspoons dried oregano, chopped (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Food:

• Calories: 414.9 calories
• Fat: 17.9 grams
• Saturated fat: 5.7 grams
• Cholesterol: 25.7 milligrams
• Sodium: 691.7 milligrams
• Carbohydrates: 52.1 grams
• Fiber: 9.8 grams
• Sugar: 22.8 grams
• Protein: 13.6 grams

How to cook:

1. Wash and drain the beans. In a 4 to 6 quart Dutch oven, combine the beans and 8 cups of water. bring to a boil; Reduce heat. Boil 2 minutes. Get out of the fire. Cover and let rest for 1 hour. (Or add the beans and water to the Dutch oven. Cover and soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse the beans.
2. Cook the bacon and onions in the Dutch oven until the bacon is crisp. Drain off the fat. Place the beans and 6 cups of cold water in the Dutch oven. bring to a boil; Reduce heat. Cover and cook 1 1/4 to 1 1/2 hours or until beans are just tender, stirring occasionally.
3. Add ketchup, molasses, mustard, oregano, salt, and pepper. bring to a boil; Reduce heat. Cook uncovered for an additional 30 to 45 minutes or until desired consistency is reached, stirring occasionally. Makes 10 (2/3 cup) to 12 servings.
4. NOTE: Serves 25 – Prepare as above, doubling amounts of all ingredients. Soak the beans in 12 cups of water in an 8 to 10 quart saucepan. Halve the onions and bacon. Cook beans as above, except add 10 cups of water in Step 2. In Step 3, cook uncovered for 1 to 1 1/4 hours, stirring frequently.
5. NOTE: Servings 50: Make recipe twice for 25 servings (do not double recipe). Prepare two smaller batches as there is less chance of burning the beans in the bottom of the pan.
6. Tip: To heat, cook over medium-low heat, stirring occasionally, until bubbly, about 30 minutes.

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