Best Baked Beans For A Crowd Recipes

EASY BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside.
• Add the onion to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well.
• Pour the beans into a 3-quart casserole and bake, uncovered, for about 45 minutes.

BAKED BEANS FOR A CROWD

Steps:

• Brown hamburger and onions, drain well.
• Cook bacon, drain well and chop.
• Grease a 20 quart roaster very well, apply extra coats to the corners.
• Pour meat and beans into roaster. Add remaining ingredients on top and stir well with a long handled wooden spoon.
• Set to 300°F and bake in the roaster for 3 to 4 hours. Stir every hour and keep the lid on as much as possible. Turn to keep warm when the flavors have baked together well. Enjoy!

PAN-BAKED BEANS FOR A CROWD

Steps:

• Rinse and drain the beans. In a 4-to-6-quart Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer fro 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans and water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
• In the Dutch oven cook bacon and onions until bacon is crisp. Drain off fat. Add the beans and 6 cups fresh water to Dutch oven. Bring to boiling; reduce heat. Simmer, covered for 1 1/4 to 1 1/2 hours or until beans are tender, stirring occasionally.
• Stir in the catsup, molasses, mustard, oregano, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered for 30 to 45 minutes more or until desired consistency, stirring occasionally. Makes 10 (2/3 cup) to 12 servings.
• NOTE: 25 servings: Prepare as above, doubling amounts of all ingredients. Soak beans in 12 cups water in an 8-to-10-quart pot. Cook half the onions and bacon at a time. Cook the beans as above, except stir in 10 cups of water in Step 2. Cook, uncovered, in Step 3 for 1 to 1 1/4 hours, stirring frequently.
• NOTE: 50 servings: Prepare the 25-serving recipe twice (do not double the recipe). Prepare two smaller batches, as there's less danger of burning beans at the bottom of the pot.
• Tip: To reheat, cook over medium low heat, stirring occasionally, until bubbling, about 30 minutes.