Boston Baked Beans (Dry K Recipe

• 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

1. 1.
2. PICK OVER BEANS REMOVING DISCOLORED BEANS AND FOREIGN MATTER.
3. WASH BEANS THOROUGHLY.
4. 2.
5. COVER WITH WATER.
6. BRING TO A BOIL.
7. BOIL 2 Min.
8. TURN OFF HEAT.
9. 3.
10. COVER; LET SOAK 1 HOUR.
11. 4.
12. BRING BEANS TO A BOIL; Add in MORE WATER IF NECESSARY TO KEEP BEANS COVERED.
13. SIMMER 1 1/2 Hrs Or possibly Till TENDER (NOT MUSHY).
14. 5.
15. DRAIN BEANS.
16. RESERVE LIQUID AND BEANS.
17. 6.
18. COMBINE SALT, MUSTARD FLOUR, BROWN SUGAR, VINEGAR, MOLASSES, RESERVED LIQUID AND WATER, AND BACON.
19. Add in TO BEANS; MIX WELL.
20. 7.
21. POUR ABOUT 20 LB 2 Ounce (7 1/2 Quart) BEAN Mix INTO EACH LIGHTLY GREASED PAN; COVER.
22. 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.
23. UNCOVER; STIR; BAKE ADDITIONAL
24. SERVING SIZE: .50 C. (3

water, water, bacon, sugar, vinegar cider, salt

Taken from cookeatshare.com/recipes/boston-baked-beans-dry-k-89204 (may not work)