Baked Beans(Usda)
Yield
4 servingsPrep
1 hrsCook
2 hrsReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
navy beans, dried
|
|
| 1 ½ | gallons |
water
boiling |
*
|
| 1 | pound |
salt pork
thinly sliced |
|
| 2 | tablespoons |
salt
|
|
| 2 | cups |
liquid
for cooking beans |
* |
| 2 | cups |
molasses
|
|
| 1 | cup |
brown sugar
packed |
*
|
| 4 | teaspoons |
dry mustard
|
|
| 2 | teaspoons |
onion, dried flakes
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
navy beans, dried
|
|
| 5.7 | l |
water
boiling |
*
|
| 453.6 | g |
salt pork
thinly sliced |
|
| 3E+1 | ml |
salt
|
|
| 473 | ml |
liquid
for cooking beans |
* |
| 473 | ml |
molasses
|
|
| 237 | ml |
brown sugar
packed |
*
|
| 2E+1 | ml |
dry mustard
|
|
| 1E+1 | ml |
onion, dried flakes
|
Directions
Line four 8x8-inch baking pans with heat-resistant freezer wrap.
Allow enough extra wrap to fold over top.
Use one pan for each six servings or one-fourth of the recipe.
Do not line pans for food to be served without freezing.
Add beans to boiling water; return to boiling.
Boil beans 2 minutes; then soak beans 1 hour (or overnight, if preferred).
Add salt pork and salt to beans. Cook beans slowly until tender, about 1½ hours.
Drain; save 2 cups cooking liquid.
Mix bean cooking liquid, molasses, brown sugar, mustard, and onion.
Pour over beans.
Mix gently. Pour one-fourth of mixture into each baking dish .
Preheat oven to 350℉ (180℃).
Bake 1 hour or until beans are lightly browned and sauce is desired consistency.
