Robust Country Baked Beans

• 2 cups great northern beans, dried
• 1 cup kidney bean, dried
• 23 cup brown sugar, firmly packed
• 1 12 cups boiling water
• 14 cup country-style dijon mustard
• 14 cup dark molasses
• 12 lb thick-sliced bacon, cut into 1-inch pieces
• 12 lb salt pork, cubed
• 2 medium onions, chopped

1. in dutch oven stir together both beans and add enough cold water to cover beans and soak overnight
2. if needed add more water to cover beans**.
3. cook over high heat until water comes to a boil, reduce heat to med, continue cooking 30 to 40 minutes or until beans are tender.
4. heat oven to 350*F.
5. drain beans
6. in large bean pot or dutch oven combine beans and remaining ingredients.
7. bake, stirring occasionally for 6 to 9 hours or until beans are a rich brown color and sauce has thickened.
8. if beans become dry during baking, add 1 to 2 cups water.
9. For same day:.
10. For same day preparation do not soak beans overnight.
11. Instead cook over high heat until water comes to full boil, reduce heat to med, boil 2 minutes, remove from heat, cover let stand for1 hour.
12. continue as directed "above" starting at step 2 (look above **).

great northern beans, kidney bean, brown sugar, boiling water, countrystyle, dark molasses, bacon, salt pork, onions

Taken from www.food.com/recipe/robust-country-baked-beans-372242 (may not work)