Baked Beans For The Crowd By Freda Recipes

Steps:

• Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.

Steps:

• Pick through the beans and remove any pebbles. Place beans in a colander and rinse under cold water. Transfer the beans to a large pot or bowl, add water to cover by 2-inches and let soak overnight. The beans will rehydrate and swell to twice their size. Drain and rinse the beans, then put in a saucepan. Cover the beans with fresh water and place over medium heat. Add the remaining ingredients, except for the bacon. Simmer, stirring occasionally, for about 25 minutes or until the beans are tender but not breaking apart. Transfer the beans and broth to a 2-quart oven-safe dish. Lay bacon slices in a single layer on top of the beans. Bake in a preheated 325 degree F oven for 45 minutes to 1 hour to cook the bacon.

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• Tip: To reheat, cook over medium low heat, stirring occasionally, until bubbling, about 30 minutes.

Steps:

• Pour all beans into a very large mixing bowl and combine.
• In a large roasting pan, layer the beans, sugar, molasses and bacon squares; starting with the beans on the bottom and end with bacon on the top.
• Bake at 350 degrees, covered, for 1 1/2 hours; remove lid and bake for an additional 1/2 hour.

Steps:

• Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
• Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
• While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
• Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.