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Boston Baked Beans
Source: U.S. Department of Defence

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VEGETABLES No.Q 003 00
BOSTON BAKED BEANS
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
179 cal
32 g
10 g
2g
1 mg
204 mg
83 mg
Ingredient
Weight
Measure
Issue
BEANS,KIDNEY,DRY
8-7/8 lbs
1 gal 1-1/2 qts
WATER,COLD
46 lbs
5 gal 2 qts
BACON,RAW
1 lbs
1-1/2 oz
2-1/3 tbsp
SALT
MUSTARD,DRY
2-1/2 oz
1/4 cup 2-2/3 tbsp
SUGAR,BROWN,PACKED
10-7/8 oz
2-1/8 cup
VINEGAR,DISTILLED
2-1/8 oz
1/4 cup 1/3 tbsp
MOLASSES
1-1/2 lbs
2 cup
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
Method
1 Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover; let soak 1 hour.
2 Cover with water. Bring beans to a boil; add more water if necessary to keep beans covered. Turn down heat, simmer 1-1/2 hours
or until tender, but not mushy. Drain beans. Reserve liquid and beans for use in Step 4.
3 Cook bacon by arranging slices in rows down the length of 18x26 sheet pan, with fat edges slightly overlapping lean edges. Using
a convection oven, bake 25 minutes at 325 F. on high fan, open vent. Drain excess fat. Bake an additional 5 to 10 minutes or until
bacon is slightly crisp. DO NOT OVERCOOK. Drain thoroughly. Finely chop.
4 Take reserved bean liquid and add water to equal 1 gallon and combine with salt, mustard, brown sugar, vinegar, molasses and
chopped bacon. Add to beans; mix well.
5 Lightly spray pans with non-stick cooking spray. Pour 20 pounds or 7-1/2 quarts bean mixture into each lightly sprayed pan; cover.
Using a convection oven, bake at 325 F., 1 hour to 1 hour 15 minutes, or until sauce is just below surface of beans, on high fan,
closed vent. Uncover; stir; bake additional 15 minutes or until set, on low fan. CCP: Heat to 145 F. or higher for 15 seconds.
Hold at 140 F. or higher for service.



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Boston Baked Beans

Yield: 100 Portion: 1/2 Cup
Calories: 179 cal
Carbohydrates: 32 g
Protein: 10 g
Fat: 2g
Cholesterol: 1 mg
Sodium: 204 mg
Calcium: 83 mg

Ingredient Weight Measure Issue
BEANS,KIDNEY,DRY 8-7/8 lbs 1 gal 1-1/2 qts
WATER,COLD 46 lbs 5 gal 2 qts
BACON,RAW 1 lbs
SALT 1-1/2 oz 2-1/3 tbsp
MUSTARD,DRY 2-1/2 oz 1/4 cup 2-2/3 tbsp
SUGAR,BROWN,PACKED 10-7/8 oz 2-1/8 cup
VINEGAR,DISTILLED 2-1/8 oz 1/4 cup 1/3 tbsp
MOLASSES 1-1/2 lbs 2 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover; let soak 1 hour.
2 Cover with water. Bring beans to a boil; add more water if necessary to keep beans covered. Turn down heat, simmer 1-1/2 hours
or until tender, but not mushy. Drain beans. Reserve liquid and beans for use in Step 4.
3 Cook bacon by arranging slices in rows down the length of 18x26 sheet pan, with fat edges slightly overlapping lean edges. Using
a convection oven, bake 25 minutes at 325 F. on high fan, open vent. Drain excess fat. Bake an additional 5 to 10 minutes or until
bacon is slightly crisp. DO NOT OVERCOOK. Drain thoroughly. Finely chop.
4 Take reserved bean liquid and add water to equal 1 gallon and combine with salt, mustard, brown sugar, vinegar, molasses and
chopped bacon. Add to beans; mix well.
5 Lightly spray pans with non-stick cooking spray. Pour 20 pounds or 7-1/2 quarts bean mixture into each lightly sprayed pan; cover.
Using a convection oven, bake at 325 F., 1 hour to 1 hour 15 minutes, or until sauce is just below surface of beans, on high fan,
closed vent. Uncover; stir; bake additional 15 minutes or until set, on low fan. CCP: Heat to 145 F. or higher for 15 seconds.
Hold at 140 F. or higher for service.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/boston_baked_beans.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence