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