Savory baked beans (pinto

Yield: 100 Servings

Measure Ingredient
5½ gallon WATER; COLD
1 quart WATER; HOT
2½ quart JUICE RESERVED
1 pounds BACON;SLICED FZ
9 pounds BEANS KIDNEY #10
11 ounces ONIONS DRY
1 pounds SUGAR; BROWN, 2 LB
3 9/16 pounds CATSUP TOMATO#10
¼ cup VINEGAR CIDER
2⅓ tablespoon 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.

SIMME

1½ HOURS OR UNTIL BEANS ARE JUST TENDER.

5. COMBINE SALT, BROWN SUGAR, MUSTARD FLOUR, MOLASSES, VINEGAR, ONIONS, AND BACON. ADD TO BEANS; MIX WELL.

6. POUR BEAN MIXTURE INTO GREASED PAN; COVER. BAKE 2 HOURS OR UNTIL TENDER. (EXTRA HOT WATER MAY BE ADDED, IF NECESSARY, TO KEEP BEANS MOIST).

REMOVE COVER; BAKE ABOUT 15 MINUTES. STIR. BAKE ADDITIONAL 15 MINUTES.

NOTE: 1. ALTERNATE METHOD: FOLLOW STEP 1. OMIT STEPS 2 AND 3. COVER BEANS

WITH COOL WATER; SOAK OVERNIGHT. FOLLOW STEPS 4 THROUGH 7.

NOTE: 2. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE COVERED AT 325 F.

1 ¼ HOURS. UNCOVER; BAKE ABOUT 15 MINUTES ON LOW FAN; 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: Q00301

SERVING SIZE: ½ CUP (

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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