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Boston Baked Beans (Dry K
Ingredients
- 2 1/2 gal WATER, Cool
- 1 quart WATER, Warm
- 1 lb BACON,SLICED FZ
- 9 lb BEANS KIDNEY #10
- 1 lb SUGAR, BROWN, 2 LB
- 1/4 c. VINEGAR CIDER
- 2 1/3 Tbsp. SALT TABLE 5LB
Directions
- 1. PICK OVER BEANS REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEANS THOROUGHLY.
- 2. COVER WITH WATER. BRING TO A BOIL. BOIL 2 Min. TURN OFF HEAT.
- 3. COVER; LET SOAK 1 HOUR.
- 4. BRING BEANS TO A BOIL; Add in MORE WATER IF NECESSARY TO KEEP BEANS COVERED. SIMMER 1 1/2 Hrs Or possibly Till TENDER (NOT MUSHY).
- 5. DRAIN BEANS. RESERVE LIQUID AND BEANS.
- 6. COMBINE SALT, MUSTARD FLOUR, BROWN SUGAR, VINEGAR, MOLASSES, RESERVED LIQUID AND WATER, AND BACON. Add in TO BEANS; MIX WELL.
- 7. POUR ABOUT 20 LB 2 Ounce (7 1/2 Quart) BEAN Mix INTO EACH LIGHTLY GREASED PAN; COVER. IF CONVECTION OVEN IS USED, BAKE AT 325 DEGREE F, 1 HOUR TO 1 HOUR 15 Min (Or possibly Till SAUCE IS JUST BELOW SURFACE OF BEANS) ON HIGH FAN, CLOSED VENT. UNCOVER; STIR; BAKE ADDITIONAL
- SERVING SIZE: .50 C. (3
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