Baked Beans #2, (for 24)
Source of Recipe
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Recipe Link: http://www.cdkitchen.com/recipes/recs/493/Boston-Baked-Beans-for-A-Crowd98916.shtml
Baked Beans #2, (for 24)
3 pounds dried navy or pea beans
1 1/2 pound salt pork (without rind)
3 medium onions, sliced
3/4 cup brown sugar
1/2 cup molasses
1 tablespoon salt
3/4 teaspoon dry mustard
1/2 teaspoon pepper
Wash beans; place in two 5-quart pans and cover with water.
Heat to boiling; boil 2 minutes.
Remove from heat and let stand 1 hour.
Add water, if necessary, to cover beans.
Simmer 50 minutes or until tender. (Do not boil or beans will burst.)
Drain beans, reserving liquid.
Heat oven to 300 degrees F.
Cut salt pork into 1 inch pieces.
In each of 2 ungreased 3-quart casseroles, layer half the beans,
onion and salt pork.
Stir together remaining ingredients and 3 cups of the reserved bean
liquid; pour half the mixture on beans in each casserole.
Add enough of the remaining bean liquid or water to almost cover beans.
Cover; bake 3 1/2 to 4 hours, removing cover for the last half of baking.
If beans appear dry during baking, stir.
Makes 24 servings (about 3/4 cup each).
NOTE:
Beans can be soaked in cold water (about 1 inch over beans) for 8 hours
in two 5-quart pans. Heat beans in same water to boiling; cover and simmer
until tender, 1-2 hours. Drain, reserving liquid.
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