*  Exported from  MasterCook II  *

                            Baked Beans (USDA)

Recipe By     : USDA Bulletin #40, 1973,  (0100-02712)
Serving Size  : 24   Preparation Time :0:00
Categories    : Freezes Well                     USDA

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  lb            Dry navy (pea) beans
   1 1/2  ga            Water -- boiling
   1      lb            Salt pork -- thinly sliced
   2      tb            Salt
   2      c             Bean cooking liquid
   2      c             Dark molasses
   1      c             Brown sugar -- packed
   4      ts            Dry mustard
   2      ts            Instant minced onion

Line four 8x8" baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each 6 servings
or 1/4th 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 1-1/2 hours.
Drain; save 2 cups cooking liquid. Mix bean cooking liquid, molasses,
brown sugar, mustard, and onion. Pour over beans. Mix gently. Pour
1/4th of mixture into each baking dish.

To Serve Without Freezing:

Preheat oven to 350°F (moderate). Bake 1 hour or until beans are
lightly browned and sauce is desired consistency.

To Freeze:

Cool for 30 minutes at room temperature. Complete wrapping by pulling
paper up over top of food. Put edges of wrap together and fold
several times so paper lies directly on top of food. Fold ends of
freezer wrap over the top and seal with freezer tape. Label with name
of food, date of freezing, and last date the food should be used for
best eating quality (about 6 months). Freeze immediately for 10 to
12 hours before removing packages from the pans.

To Heat Frozen Food:

Preheat oven to 350°F (moderate). Remove freezer wrap. Place food in
baking pan. Bake 1-1/2 hours or until center is hot.

Notes:

This recipe is for 24 servings (about 3/4 cup each). Directions are
given for dividing the prepared food into 4 parts of 6 servings each.
One part may be completely cooked and served at the time of
preparation. The remaining parts may be frozen.

MasterCook electronic format by Rosie Winters.


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