Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Master Chef Don F. Easley Jr.      

Recipe Categories:

    Baked Beans


    Source of Recipe


    Master Chef Don Easley

    Recipe Introduction


    Servings: 50
    Yield: 1 pan 12x20x4 inches

    Notes: VARIATIONS:

    Baked Pork and Beans. Use 2 No. 10 cans pork and beans. Fry 1 lb diced bacon until partially cooked. Add 4 oz chopped onion and cook until onions are tender. Pour off fat. Add bacon and onions to pork and beans. Stir in 1 cup catsup, 1/4 cup vinegar, 4 oz brown sugar, and 1 Tbsp prepared mustard. Bake at 350F for 1-2 hours.

    Boston Baked Beans. Omit catsup.

    Trio Baked Beans. Fry 2 lb diced bacon until partially cooked. Drain. Steam 1 lb 12 oz frozen lima beans. Add to bacon. Add 8 oz chopped onion, 2 lb 8 oz canned red beans, 2 lb 12 oz pork and beans, 1/2 cup molasses, 6 oz brown sugar, 3 cups catsup, 1/4 cup vinegar, 1 Tbsp liquid smoke. Mix to blend. Scale into two 12x10x2-inch counter pans. Bake at 225F for 3 1/2 hours.

    List of Ingredients




    5 pounds dried beans, navy or great northern
    1 1/2 gallons boiling water
    4 ounces salt
    6 ounces brown sugar
    1 teaspoon dry mustard
    2 tablespoons cider vinegar
    1 cup molasses
    2 1/2 cups catsup
    1 pound bacon, cubed
    3 ounces onion, chopped

    Recipe



    1. Wash beans (p. 632). Add boiling water and let stand 1 hour. Cook in same water until tender, about 1 hour. Add more water as necessary.

    2. Add remaining ingredients to beans. Pour into one 12x20x4-inch baking pan. Cover and bake at 350F for 3-4 hours. Add more if needed during baking. Uncover during last half hour of baking.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |