Picnic Bean Casserole Recipes

Steps:

• Make the casserole: Place the dried shiitake mushrooms in a small bowl and cover with boiling water, about 2 cups, and cover with plastic wrap. Let steep for 20 minutes. Strain through a fine mesh strainer, reserve 1/2 cup of the liquid and slice the steeped mushrooms.
• Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the cremini and shiitake mushrooms; saute until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and mushroom liquid. Bring to a boil, then reduce the heat to medium-low and simmer until thickened, 5 to 10 minutes.
• Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake off any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender and the sauce is thick, 10 to 12 minutes. Stir in the heavy cream and season with 2 teaspoons of salt and pepper.
• For the topping: Soak the sliced onions in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake off the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
• Transfer the green bean mixture to a 4-quart baking dish and top with the fried onions. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)

Steps:

• Place beans in a Dutch oven with 2 qts. water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat and let stand for 1 hour. , Drain and rinse. Return beans to Dutch oven; add remaining water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain and reserve liquid. , Transfer beans to an ungreased 3-qt. baking dish, add the remaining ingredients and 1-1/2 cups of reserved liquid; stir to combine. , Cover and bake at 300° for 2 to 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved liquid as needed. ,

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish.
• Combine pork and beans, kidney beans, lima beans, onion, brown sugar, ketchup, and dry mustard together in a bowl; transfer to the prepared baking dish. Sprinkle bacon over bean mixture. Cover dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until bubbling, about 30 minutes more.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, break into medium pieces and set aside. In same skillet, brown beef and onion. Drain fat.
• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon/beef mixture in a large bowl and stir in the ketchup, sugar, vinegar, mustard, baked beans, kidney beans (with liquid) and butter beans (with liquid). Mix well.
• Spoon casserole mixture into a 9x13 inch baking dish and bake in the preheated oven for 1 hour, uncovered.

Steps:

• Preheat oven to 300 degrees (F) instructions for conventional oven.
• Finely chop the onions, green peppers and red peppers.
• drizzle olive oil in large deep skillet.
• add the chopped vegetables and saute until slightly softened.
• add the 85% lean ground beef to the slightly sauteed veggies and brown until no longer pink set aside.
• slightly fry the 4 slices of bacon until it slightly starts to brown set aside.
• in a large bowl add ketchup, hickory barbecue sauce, granulated brown sugar, dry ground mustard, 2 tablespoons honey and mix together well.
• open the 4 cans of Great Northern Beans and rinse well.
• Place all 4 cans in a 9 x 13 in baking dish.
• Take the 85% lean ground beef mixture and mix well into the beans.
• Pour the Ketchup mixture into the beans and mix well making sure all the beans and meat are covered with the saucesmall amount of bacon drippings (it should only be a small amount).
• drizzle the remaining 1 tablespoon of honey over the top.
• top with remaining 3 strips of bacon.
• Cook at 300 degrees for 2 hours.
• Remove bacon before serving.
• If cooking in the crock pot follow steps for cooking the veggie mixture, meat mixture.
• Cook bacon as directed above.
• mix sauce as directed above.
• Place the meat and veggie mixture and the ketchup mixture in the crock pot and mix well.
• Place the remaining bacon on top of the beans and drizzle the bacon drippings.
• Drizzle the remaining 1 tablespoon of honey.
• add the 1/4 cup water.
• Cover the crock pot and cook on low for 5-6 hours and 3-4 hours on low.

Steps:

• 1. Pre-heat oven 325°F degrees.
• 2. In a large mixing combine and mixing together the pork & beans ketchup, brown sugar, black pepper, cayenne pepper, corn syrup, yellow mustard, onion and garlic.
• 3. In a frying pan, place bacon in a single layer, cook on medium heat to your desired crispness, turning frequently. Drain bacon on paper towels, set aside. Drain most of the bacon grease from pan, add 2 tablespoons of butter and melt. Wait until the bacon has cooled and crumble with your hands.
• 4. Add the season pork chops to the fry pan, cooking on each side for about 4 to 5 minutes, or until golden on the outside, juices run clear and fork tender. Remove from fry pan, drain on paper towels. Wait until the pork chops have cooled, and cut up into little cubes.
• 5. Add the bacon and pork chops to the bean mixture, and mix together and pour into a greased 2 ½ to 3 quart greased casserole. Place the bacon on top of the beans.
• 6. Place casserole on a lined cookies sheet and place in pre heated oven. Bake at 325°F degrees for 1 1/2 to 2 hours or until the beans are bubbly. Let rest to thicken a bit before serving.