Boston Baked Beans (dry K
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 100 | Servings | ||
INGREDIENTS
| 2 1/2 | gl | WATER, COLD |
| 1 | qt | WATER, HOT |
| 1 | lb | BACON, SLICED FZ |
| 9 | lb | BEANS KIDNEY #10 |
| 1 | lb | SUGAR, BROWN 2 LB |
| 1/4 | c | VINEGAR CIDER |
| 2 1/3 | T | SALT TABLE 5LB |
INSTRUCTIONS
PICK OVER BEANS REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEANS THOROUGHLY. COVER WITH WATER. BRING TO A BOIL. BOIL 2 MINUTES. TURN OFF HEAT. COVER; LET SOAK 1 HOUR. BRING BEANS TO A BOIL; ADD MORE WATER IF NECESSARY TO KEEP BEANS COVERED. SIMMER 1 1/2 HOURS OR UNTIL TENDER (NOT MUSHY). DRAIN BEANS. RESERVE LIQUID AND BEANS. COMBINE SALT, MUSTARD FLOUR, BROWN SUGAR, VINEGAR, MOLASSES, RESERVED LIQUID AND WATER, AND BACON. ADD TO BEANS; MIX WELL. POUR ABOUT 20 LB 2 OZ (7 1/2 QT) BEAN MIXTURE INTO EACH LIGHTLY GREASED PAN; COVER. IF CONVECTION OVEN IS USED, BAKE AT 325 DEGREE F, 1 HOUR TO 1 HOUR 15 MINUTES (OR UNTIL SAUCE IS JUST BELOW SURFACE OF BEANS) ON HIGH FAN, CLOSED VENT. UNCOVER; STIR; BAKE ADDITIONAL Recipe Number: Q00302 SERVING SIZE: .50 CUP (3 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 17
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 164.4mg
Potassium: 6.6mg
Carbohydrates: 4.5g
Fiber: 0g
Sugar: 4.4g
Protein: <1g