Recipe#1070

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

16 lb. beans, kidney, lima or white, dry
5 gal. water, cold
to cover (variable) water, hot
9 tbsp. (6 oz) salt
1 1/3 qt. (2 lb) sugar, brown
1/2 cup (2 oz) mustard, ground
1 qt. (3 lb) molasses
1/2 cup (4 oz) vinegar
3 lb 2 1/4 qt. bacon, chopped

INSTRUCTIONS

Pick over and wash beans thoroughly. Cover with 5 gal cold water, bring to a boil; boil 2 minutes; turn off heat. Cover and let soak 1 hour, or if more convenient, cool and let beans soak overnight in refrigerator. Bring beans to a boil; add water to cover beans if necessary. Simmer 1 1/2 hours or until beans are just tender. Combine salt, brown sugar, mustard, molasses, vinegar, and chopped bacon. Add to beans, mix thoroughly. Pour about 3 gal bean mixture into each greased pan. Cover pans. Bake 3 to 4 hours. Cover may be removed for the last hour to allow beans to brown. (Extra hot water may be added if necessary to keep beans moist.)