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Add a photoRaciónes: 12
Ingredientes
- 2 1/2 gal WATER, Cool
- 1 quart WATER, Warm
- 1 lb BACON,SLICED FZ
- 9 lb BEANS KIDNEY #10
- 1 lb SUGAR, BROWN, 2 LB
- 1/4 c. VINEGAR CIDER
- 2 1/3 Tbsp. SALT TABLE 5LB
Direcciones
- 1. PICK OVER BEANS REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEANS THOROUGHLY.
- 2. COVER WITH WATER. BRING TO A BOIL. BOIL 2 Min. TURN OFF HEAT.
- 3. COVER; LET SOAK 1 HOUR.
- 4. BRING BEANS TO A BOIL; Add in MORE WATER IF NECESSARY TO KEEP BEANS COVERED. SIMMER 1 1/2 Hrs Or possibly Till TENDER (NOT MUSHY).
- 5. DRAIN BEANS. RESERVE LIQUID AND BEANS.
- 6. COMBINE SALT, MUSTARD FLOUR, BROWN SUGAR, VINEGAR, MOLASSES, RESERVED LIQUID AND WATER, AND BACON. Add in TO BEANS; MIX WELL.
- 7. POUR ABOUT 20 LB 2 Ounce (7 1/2 Quart) BEAN Mix INTO EACH LIGHTLY GREASED PAN; COVER. IF CONVECTION OVEN IS USED, BAKE AT 325 DEGREE F, 1 HOUR TO 1 HOUR 15 Min (Or possibly Till SAUCE IS JUST BELOW SURFACE OF BEANS) ON HIGH FAN, CLOSED VENT. UNCOVER; STIR; BAKE ADDITIONAL
- SERVING SIZE: .50 C. (3
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1292g | |
| Recipe makes 12 servings | |
| Calories 604 | |
| Calories from Fat 172 | 28% |
| Total Fat 19.07g | 24% |
| Saturated Fat 6.14g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 2724mg | 114% |
| Potassium 939mg | 27% |
| Total Carbs 86.7g | 23% |
| Dietary Fiber 18.0g | 60% |
| Sugars 42.99g | 29% |
| Protein 22.19g | 36% |
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