Boston Baked Beans (White Recipe

• 5 1/2 gal WATER, Cool
• 1 quart WATER, Warm
• 1 gal JUICE RESERVED
• 1 lb BACON,SLICED FZ
• 9 lb BEANS KIDNEY #10
• 1 lb SUGAR, BROWN, 2 LB
• 6 Tbsp. MUSTARD FLOUR
• 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 BEANTHOROUGHLY.
4. 2.
5. COVER WITH WATER; BRING TO A BOIL; BOIL 2 Min; TURN OFF HEAT.
6. 3.
7. COVER; LET SOAK 1 HOUR.
8. 4.
9. BRING BEANS TO A BOIL; Add in MORE WATER TO COVER BEANS, IF NECESSARY.
10. SIMMER 1 1/2 Hrs Or possibly Till BEANS ARE TENDER.
11. 5.
12. COMBINE SALT, BROWN SUGAR, MUSTARD FLOUR, MOLASSES, VINEGAR, AND BACON.
13. Add in TO BEANS; MIX WELL.
14. 6.
15. POUR BEAN Mix INTO GREASED PAN; COVER.
16. BAKE 2 Hrs Or possibly Till TENDER.
17. REMOVE COVER; BAKE ABOUT 15 Min.
18. STIR.
19. BAKE ADDITIONAL 15 Min
20. (EXTRA Warm WATER MAY BE ADDED TO KEEP BEANS MOIST IF NECESSARY.)
21. NOTE:
22. 1.
23. ALTERNATE METHOD: FOLLOW STEP 1.
24. OMIT STEPS 2 AND 3.
25. COVER BEANSWITH Cold WATER; SOAK OVERNIGHT.
26. NOTE:
27. 2.
28. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE COVERED AT 325 F. ABOU1 1/4 Hrs.
29. UNCOVER; BAKE ABOUT 15 Min ON LOW FANS; STIR.
30. NOTE:
31. 3.
32. ONE-NO.
33. 8 SCOOP MAY BE USED.
34. SEE RECIPE NO.
35. A02500.
36. NOTE:
37. 4.
38. OTHER SIZES AND TYPES OF PANS MAY BE USED.
39. SEE RECIPE NO.
40. SERVING SIZE: 1/2 C. (3

water, water, gal juice reserved, bacon, sugar, flour, vinegar cider, salt

Taken from cookeatshare.com/recipes/boston-baked-beans-white-89207 (may not work)