Potluck Baked Beans Recipes
POTLUCK BAKED BEANS
This recipe has remained a long-time favorite for picnics and family get-togethers. For those not watching their fat intake, add cheddar and Parmesan cheese. -Virginia Sander, North Hollywood, California
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine the beans, brown sugar, ketchup, Worcestershire sauce and bacon mixture. , Pour into a shallow 2-qt. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 192 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 528mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 7g fiber), Protein 8g protein.
POTLUCK BAKED BEANS
I used to and still will sometimes bake beans from scratch but this is so good I've been taking the easy way out!! I love cumin and look for any reason to use it!! Enjoy this great dish...again another one we do at BBG's , great on hot dogs too!!!
Provided by Doreen Fish
Categories Other Side Dishes
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350. Spoon beans into a 9x13 dish. Stir in bbq sauce, mustard, hot pepper sauce,cumin and pepper Scatter onion slices on top of beans and arrange bacon slices on top of onions. Bake until bubbly and the onion and bacon are cooked approx 55 mins to an hour..
SLOW-COOKER POTLUCK BEANS
It was the morning of our family potluck, and I still needed something to take. I threw together this recipe while drinking my morning coffee. By the end of the gathering, the beans were all gone and someone had even washed the crock for me! -Mary Anne Thygesen, Portland, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 4h10m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a greased 3- or 4-qt. slow cooker, mix first 4 ingredients. Rinse and drain beans; stir into coffee mixture. Cook, covered, on low until flavors are blended, 4-5 hours. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 243 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 538mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 10g fiber), Protein 14g protein.
THREE BEAN POTLUCK CASSEROLE
This a great dish for a crowd--it can be doubled or tripled. Ingredients can be kept on hand and preparation is simple and fast! Also can be made in slow cooker.
Provided by THREADS321
Categories Side Dish
Time 1h15m
Yield 5
Number Of Ingredients 10
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.
Nutrition Facts : Calories 734.2 calories, Carbohydrate 72.6 g, Cholesterol 86.6 mg, Fat 35.6 g, Fiber 12.1 g, Protein 34 g, SaturatedFat 12.4 g, Sodium 1497.9 mg, Sugar 35.8 g
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- Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
- In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
- Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
- SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.
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