Baked Beans(Usda)

• 3 1/2 pounds navy beans, dried
• 1 1/2 gallons water boiling
• 1 pound salt pork thinly sliced
• 2 tablespoons salt
• 2 cups liquid for cooking beans
• 2 cups molasses
• 1 cup brown sugar packed
• 4 teaspoons dry mustard
• 2 teaspoons onion, dried flakes

1. Line four 8x8-inch baking pans with heat-resistant freezer wrap.
2. Allow enough extra wrap to fold over top.
3. Use one pan for each six servings or one-fourth of the recipe.
4. Do not line pans for food to be served without freezing.
5. Add beans to boiling water; return to boiling.
6. Boil beans 2 minutes; then soak beans 1 hour (or overnight, if preferred).
7. Add salt pork and salt to beans.
8. Cook beans slowly until tender, about 1 1/2 hours.
9. Drain; save 2 cups cooking liquid.
10. Mix bean cooking liquid, molasses, brown sugar, mustard, and onion.
11. Pour over beans.
12. Mix gently.
13. Pour one-fourth of mixture into each baking dish.
14. Preheat oven to 350F (180C).
15. Bake 1 hour or until beans are lightly browned and sauce is desired consistency.

navy beans, water boiling, salt, salt, liquid for, molasses, brown sugar, dry mustard, onion

Taken from recipeland.com/recipe/v/baked-beansusda-35482 (may not work)