Baked Beans(USDA)

* Exported from MasterCook II *

Baked Beans (USDA)

Recipe By : USDA Bulletin #40, 1973, (0100-02712)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds dry navy (pea) beans
1 1/2 gallons boiling water
1 pound salt pork -- thinly sliced
2 tablespoons salt
2 cups bean cooking liquid
2 cups dark molasses
1 cup packed brown sugar
4 teaspoons dry mustard
2 teaspoons instant minced onion

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.

TO SERVE WITHOUT FREEZING
Preheat oven to 350=B0 F. (moderate). Bake 1 hour or until beans are
lightly browned and sauce is desired consistency.

TO FREEZE
Cool for 30 minutes at room temperature. Complete wrapping by pulling
paper up over top of food. Put edges of wrap together and fold several
times so paper lies directly on top of food. Fold ends of freezer wrap
over the top and seal with freezer tape. Label with name of food, date of
freezing, and last date the food should be used for best eating quality
(about 6 months). Freeze immediately for 10 to 12 hours before removing
packages from the pans.

TO HEAT FROZEN FOOD
Preheat oven to 350=B0 F. (moderatae). Remove freezer wrap. Place
food in baking pan. Bake 1 1/2 hours or until center is hot.

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NOTES : This recipe is for 24 servings (about 3/4 cup each). Directions are
given for dividing the prepared food into four parts of six servings each.
One part may be completely cooked and served at the time of preparation.
The remaining parts may be frozen.

MasterCook electronic format by Rosie Winters.