---------- exported from cookworks for meal-master, v7.0 title: picnic beans categories: entree servings: 16 64 oz pork and beans 1 c catsup 1/3 c brown sugar 1/2 c green bell pepper 1/4 c sweet onion 1 c light molasses 2 t prepared mustard 1 t salt 1/2 c bacon combine ingredients in a large casserole bake @ 375 degrres for 30 minutes, stir bake @ 225 degrees for 7 hours serve hot or at room temperature -----
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Best BEANS Recipe with Smoked PORK Picnic & Smoked RIBS | EPISODE 5
In this episode we will make probably one of the best recipes that can be made outdoors. Beans with smoked pork (picnic) shoulder and smoked ribs. Who doesn`t love smoked ribs/smoked pork picnic shoulder in an epic stew, especially when you add beans to it. ----------------------------------------------------------------------------------------------------------- ~ Best BEANS Recipe with Smoked PORK Picnic & Smoked RIBS | EPISODE 5~ ----------------------------------------------------------------------------------------------------------- For this recipe we use: 2 White onions 5 cloves of Garlic 2 big Carrots 1 Parsnip 1500 gr / 53 oz White beans 2 Bay leafs Fresh Parsley 30 gr / 1 oz Salt 40 gr / 1.4 oz Smoked Paprika 30 gr / 1 oz Ground pepper 1000 gr / 35 oz Smoked Pork shoulder ( the lower part) also called picnic shoulder 1000 gr / 35 oz Smoked pork ribs
For the onion salad: 3 Red onions 5 gr / 0.17 oz Salt 5 gr / 0.17 oz Ground pepper 5 gr / 0.17 oz Balsamic vinegar 10 gr / 0.35 oz Extra Virgin Olive Oil
This amount is enough for roughly 12 people. You can scale it down to your needs !
We start by cutting the pork shoulder into smaller chunks. We continue by cutting this amazing smoked pork rib. We want a rib which has a good amount of meat on it. We clean and dice some white onions. We cut some parsnips in big pieces. If you love parsnips the you can dice it up. We just use it for its flavor. We slice some carrots. We peel and slice a few cloves of garlic. Garlic is essential for this dish so don`t be afraid of using it. The preparing of the ingredients is done so now we proceed by lighting up our fire and installing our cauldron. When it gets hot we add the pork shoulder. We don`t add any fat. We use the fat that melts from the meat. When the meat gets brown and crispy we add the carrots. We sear them for a minute and we add the white onions followed by the garlic and the parsnips. We season with salt, ground pepper and smoked paprika. Be careful with the salt because if your meat is preserved with salt then there is a chance you will over season the dish. We give it a good mix and we add the ribs. We add the water because we don`t want to burn the paprika. Not a huge amount. Just enough to cover the meat. Last we add the bay leaves. Also if you didn`t pre-cook the beans then you can add them now because it takes roughly the same amount of time to cook as the meat. When the meat is cooked we add the pre cooked white beans. In these last 20 minutes is important to mix in more often to be sure that it doesn`t stick to the bottom. While our meal is almost done we make a fresh onion salad. We finely slice some red onions and we season them with salt, ground pepper, balsamic vinegar and a touch of olive oil. We mix it well and we are done. Our beans are ready so we take them of the fire. Add some fresh parsley and we always put some sour cream on top. This is one of our favorite recipes which is best if made outside. You have to try it out to experience this amazing recipe.
Have a wonderful week and see you next time
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My mom shared with me her recipe for Picnic Beans. I'm making here from the back porch, but feel like it would make a great base camp meal. Simple ingredients, easy enough to do. Can be eaten hot or cold. Give it a try!
This video features Dome Sweet Dome , by: Nat Keefe & the Bowties