Savory Baked Beans (pinto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 100 | Servings | ||
INGREDIENTS
| 5 1/2 | gl | WATER, COLD |
| 1 | qt | WATER, HOT |
| 2 1/2 | qt | JUICE RESERVED |
| 1 | lb | BACON, SLICED FZ |
| 9 | lb | BEANS KIDNEY #10 |
| 11 | oz | ONIONS DRY |
| 1 | lb | SUGAR, BROWN 2 LB |
| 3 9/16 | lb | CATSUP TOMATO#10 |
| 1/4 | c | VINEGAR CIDER |
| 2 1/3 | T | SALT TABLE 5LB |
INSTRUCTIONS
PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEAN 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 TO COVER BEANS, IF NECESSARY. SIMME 1 1/2 HOURS OR UNTIL BEANS ARE JUST TENDER. COMBINE SALT, BROWN SUGAR, MUSTARD FLOUR, MOLASSES, VINEGAR, ONIONS, AND BACON. ADD TO BEANS; MIX WELL. POUR BEAN MIXTURE INTO GREASED PAN; COVER. BAKE 2 HOURS OR UNTIL TENDER. (EXTRA HOT WATER MAY BE ADDED, IF NECESSARY, TO KEEP BEANS MOIST). REMOVE COVER; BAKE ABOUT 15 MINUTES. STIR. BAKE ADDITIONAL 15 MINUTES. NOTE: 1. ALTERNATE METHOD: FOLLOW STEP 1. OMIT STEPS 2 AND 3. COVER BEANS WITH COOL WATER; SOAK OVERNIGHT. FOLLOW STEPS 4 THROUGH 7. NOTE: 2. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE COVERED AT 325 F. 1 1/4 HOURS. UNCOVER; BAKE ABOUT 15 MINUTES ON LOW FAN; STIR; NOTE: 3. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A02500. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25000. Recipe Number: Q00301 SERVING SIZE: 1/2 CUP ( 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: 24
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 164.7mg
Potassium: 36.3mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 5.2g
Protein: <1g