Boston Baked Beans (White

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Boston Baked Beans (White Ingredients

5 1/2 ga WATER; COLD	1 lb SUGAR; BROWN, 2 LB
1 qt WATER; HOT	6 tb MUSTARD FLOUR
1 ga JUICE RESERVED	1/4 c VINEGAR CIDER
1 lb BACON;SLICED FZ	2 1/3 tb SALT TABLE 5LB
9 lb BEANS KIDNEY #10

Instructions for Boston Baked Beans (White

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!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeansCuisine: Uncategorized

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