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Name: Boston Baked Beans (White
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 1 lb BACON;SLICED FZ; 5 1/2 ga WATER; COLD; 1 qt WATER; HOT; 6 tb MUSTARD FLOUR; 1 ga JUICE RESERVED; 2 1/3 tb Salt; 1 lb SUGAR; BROWN, 2 LB; 9 lb BEANS KIDNEY #10; 1/4 c VINEGAR CIDER

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INGREDIENTS

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

Servings

INSTRUCTIONS

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 G Internet, G Internet.

NOTES

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Boston Baked Beans (White

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

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 <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (52g)
Recipe Makes: 100 Servings

Calories: 4
Calories from Fat: 1 (25%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 13.6mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.4g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4

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