Pan-Baked Beans for a Crowd |
|
 |
Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
|
Great beans for a crowd-from scratch! (This recipe makes 12 servings. See notes to serve 25 or 50.) From Better Homes & Gardens. Ingredients:
1 lb dried navy beans |
1 lb sliced bacon, cut up |
2 large onions, chopped (2 cups) |
1 cup catsup |
1 cup molasses |
3 tablespoons prepared yellow mustard |
2 teaspoons dried oregano, crushed (optional) |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
Directions:
1. Rinse and drain the beans. In a 4-to-6-quart Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer fro 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans and water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
2. In the Dutch oven cook bacon and onions until bacon is crisp. Drain off fat. Add the beans and 6 cups fresh water to Dutch oven. Bring to boiling; reduce heat. Simmer, covered for 1 1/4 to 1 1/2 hours or until beans are tender, stirring occasionally.
3. Stir in the catsup, molasses, mustard, oregano, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered for 30 to 45 minutes more or until desired consistency, stirring occasionally. Makes 10 (2/3 cup) to 12 servings.
4. NOTE: 25 servings: Prepare as above, doubling amounts of all ingredients. Soak beans in 12 cups water in an 8-to-10-quart pot. Cook half the onions and bacon at a time. Cook the beans as above, except stir in 10 cups of water in Step 2. Cook, uncovered, in Step 3 for 1 to 1 1/4 hours, stirring frequently.
5. NOTE: 50 servings: Prepare the 25-serving recipe twice (do not double the recipe). Prepare two smaller batches, as there's less danger of burning beans at the bottom of the pot.
6. Tip: To reheat, cook over medium low heat, stirring occasionally, until bubbling, about 30 minutes.
|
|