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Baked Beans




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Servings: 50
Yield: 1 pan 12x20x4 inches

Notes: VARIATIONS:

Baked Pork and Beans. Use 2 No. 10 cans pork and beans. Fry 1 lb diced bacon until partially cooked. Add 4 oz chopped onion and cook until onions are tender. Pour off fat. Add bacon and onions to pork and beans. Stir in 1 cup catsup, 1/4 cup vinegar, 4 oz brown sugar, and 1 Tbsp prepared mustard. Bake at 350°F for 1-2 hours.

Boston Baked Beans. Omit catsup.

Trio Baked Beans. Fry 2 lb diced bacon until partially cooked. Drain. Steam 1 lb 12 oz frozen lima beans. Add to bacon. Add 8 oz chopped onion, 2 lb 8 oz canned red beans, 2 lb 12 oz pork and beans, 1/2 cup molasses, 6 oz brown sugar, 3 cups catsup, 1/4 cup vinegar, 1 Tbsp liquid smoke. Mix to blend. Scale into two 12x10x2-inch counter pans. Bake at 225°F for 3 1/2 hours.


List of Ingredients




5 pounds dried beans, navy or great northern
1 1/2 gallons boiling water
4 ounces salt
6 ounces brown sugar
1 teaspoon dry mustard
2 tablespoons cider vinegar
1 cup molasses
2 1/2 cups catsup
1 pound bacon, cubed
3 ounces onion, chopped

Recipe



1. Wash beans (p. 632). Add boiling water and let stand 1 hour. Cook in same water until tender, about 1 hour. Add more water as necessary.

2. Add remaining ingredients to beans. Pour into one 12x20x4-inch baking pan. Cover and bake at 350°F for 3-4 hours. Add more if needed during baking. Uncover during last half hour of baking.