Homemade Baked Beans
Great for a picnic in the mountains
x3 | x6 | x9 | |
2–15 oz cans white beans (navy or great northern) | 6 | 12 | 18 |
1–15 oz. can pinto beans | 3 | 6 | 9 |
1–15 oz. can butter beans | 3 | 6 | 9 |
1 cup ketchup | 3c | 6c | 9c |
1 cup brown sugar | 3c | 6c | 9c |
1 T. dry mustard | 3T | ¼c + 2T | ½c + 1T |
½ t. garlic powder | 1½t | 1T | 4½t |
1 t. Worcestershire sauce | 1T | 2T | 3T |
¼ cup chopped onion | ¾c | 1½c | 2¼c |
1 lb. bacon, cooked and crumbled | 3 lbs | 6 lbs | 9 lbs |
Original Recipe Yield
6–8 servings
Cooking Day
Mix all ingredients together in a large bowl. Place in a freezer bag and freeze, using freezer bag method.
Serving Day
Thaw completely. Place beans in a greased 2 quart baking dish. Bake in 250 degree oven for 4 hours or until bubbly and thickened. May also be placed in a crockpot and cooked on low for 4–5 hours.