Picnic Beans
A hearty and comforting baked bean dish featuring a smoky bacon and sweet, tangy glaze—perfect for picnics, barbecues, or family dinners with classic Southern flavors.
Ingredients
Instructions
- Drain the beans and place them in a 2-quart casserole dish.
- Dice the bacon and fry until crisp.
- Remove the bacon from the pan and set aside.
- Add water, sugar, dry mustard, and minced onions to the bacon grease in the pan.
- Simmer the mixture for 10 to 15 minutes, stirring frequently.
- Pour the sauce over the beans in the casserole dish.
- Add the cooked bacon and mix well.
- Bake uncovered at 350°F for 1 hour.
- Stir once or twice during baking.
Tips & Substitutions
For added flavor, consider using smoked bacon or adding a splash of barbecue sauce to the mixture. If you want a vegetarian version, substitute the bacon with smoked tempeh or skip it entirely. You can also experiment with different beans like black beans or pinto beans for a unique twist. This dish can be prepared a day ahead to enhance the flavors.
Serving Suggestions
These picnic beans are a perfect side for summer barbecues or potlucks. They pair beautifully with grilled meats, such as burgers or chicken, and are a great accompaniment to a classic coleslaw. Consider serving alongside a refreshing Layered Overnight Salad for a well-rounded meal.
Storage & Reheating
Store leftover picnic beans in an airtight container in the refrigerator for up to four days. To reheat, transfer them to a saucepan and warm over medium heat, stirring occasionally, until heated through. Alternatively, you can microwave individual portions in a microwave-safe dish, covered, for about 1-2 minutes, stirring halfway.
Nutrition & Diet Analysis (per serving)
Each serving of Picnic Beans contains roughly 749 calories, with 24g protein, 76g carbohydrates, and 41g fat. It is an excellent source of dietary fiber (82% of the Daily Value), protein (48% of the Daily Value), and iron (41% of the Daily Value), and a good source of calcium. It also contributes 23g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes, you can use dried beans, but you'll need to soak and cook them beforehand. For every 16 oz. of canned beans, use about 1.5 cups of cooked beans. Make sure to adjust the water in the recipe accordingly, as canned beans are already hydrated.
How can I make this dish spicier?
To add some heat, incorporate diced jalapeños or a dash of hot sauce into the bean mixture. You can also sprinkle some cayenne pepper or chili powder in with the dry mustard for a flavorful kick that complements the sweetness of the dish.
Is it possible to make this recipe in a slow cooker?
Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld beautifully and can be a convenient way to prepare picnic beans for gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).