*  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  pounds        dry navy (pea) beans
    1 1/2  gallons       boiling water
    1      pound         salt pork -- thinly sliced
    2      tablespoons   salt
    2      cups          bean cooking liquid
    2      cups          dark molasses
    1      cup           packed brown sugar
    4      teaspoons     dry mustard
    2      teaspoons     instant minced onion
      Line four 8x8-inch baking pans with heat-resistant freezer wrap.  Allow
  enough extra wrap to fold over top.  Use one pan for each six servings or
  one-fourth of the recipe.  Do not line pans for food to be served without
 	  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 one-fourth of mixture into each baking
      Preheat oven to 350° F. (moderate).  Bake 1 hour or until beans are
  lightly browned and sauce is desired consistency.
      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.
      Preheat oven to 350° F. (moderatae).  Remove freezer wrap.  Place
  food in baking pan.  Bake 1 1/2 hours or until center is hot.
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 NOTES : This recipe is for 24 servings (about 3/4 cup each).  Directions are
  given for dividing the prepared food into four parts of six 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.