Boston Baked Beans (White
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Boston Baked Beans (White
  Beans  
Last updated 6/12/2012 1:09:47 AM. Recipe ID 36827. Report a problem with this recipe.
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      Title: Boston baked beans (white
 Categories: 
      Yield: 100 Servings
 
  5 1/2 ga WATER; COLD
      1 qt WATER; HOT
      1 ga JUICE RESERVED
      1 lb BACON;SLICED FZ
      9 lb BEANS KIDNEY #10
      1 lb SUGAR; BROWN, 2 LB
      6 tb MUSTARD FLOUR
    1/4 c  VINEGAR CIDER
  2 1/3 tb SALT TABLE 5LB
 
  1.  PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER.
  WASH BEAN THOROUGHLY.
  
  2.  COVER WITH WATER; BRING TO A BOIL; BOIL 2 MINUTES; TURN OFF HEAT.
  
  3.  COVER; LET SOAK 1 HOUR.
  
  4.  BRING BEANS TO A BOIL; ADD MORE WATER TO COVER BEANS, IF
  NECESSARY. SIMMER 1 1/2 HOURS OR UNTIL BEANS ARE TENDER.
  
  5.  COMBINE SALT, BROWN SUGAR, MUSTARD FLOUR, MOLASSES, VINEGAR, AND
  BACON. ADD TO BEANS; MIX WELL.
  
  6.  POUR BEAN MIXTURE INTO GREASED PAN; COVER. BAKE 2 HOURS OR UNTIL
  TENDER. REMOVE COVER; BAKE ABOUT 15 MINUTES. STIR. BAKE ADDITIONAL 15
  MINUTES (EXTRA HOT WATER MAY BE ADDED TO KEEP BEANS MOIST IF
  NECESSARY.)
  
  NOTE:  1.  ALTERNATE METHOD:  FOLLOW STEP 1. OMIT STEPS 2 AND 3. COVER
  BEANS WITH COOL WATER; SOAK OVERNIGHT.
  
  NOTE:  2.  IN STEP 7, IF CONVECTION OVEN IS USED, BAKE COVERED AT 325
  F. ABOU 1 1/4 HOURS. UNCOVER; BAKE ABOUT 15 MINUTES ON LOW FANS; STIR.
  
  NOTE:  3.  ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A02500.
  
  NOTE:  4.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
  A-25000.
  
  Recipe Number: Q00300
  
  SERVING SIZE: 1/2 CUP (3
  
  From the  (actually used today!).




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Recipe ID 36827 (Apr 03, 2005)

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