Servings: 100 Portions (2 Pans)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
16 lb. beans, kidney, lima or white, dry
5 gallon water, cold
to cover (variable) water, hot
9 tablespoon (6 oz) salt
1 1/3 quart (2 lb) sugar, brown
1/2 cup (2 oz) mustard, ground
1 quart (3 lb) molasses
1/2 cup (4 oz) vinegar
3 lb 2-1/4 quart bacon, chopped
1 quart (1 lb 5 oz) onions, dry, chopped
3 quart (1-No. 10 can) tomato catsup
Pick over and wash beans thoroughly. Cover with 5 gallon cold water, bring to a boil; boil 2 minutes; turn off heat. Cover and let soak 1 hour, or if more convenient, cool and let beans soak overnight in refrigerator. Bring beans to a boil; add water to cover beans if necessary. Simmer 1-1/2 hours or until beans are just tender. Combine salt, brown sugar, mustard, molasses, vinegar, chopped bacon, onions, and catsup. Add to beans, mix thoroughly. Pour about 3 gallon bean mixture into each greased pan. Cover pans. Bake 3 to 4 hours. Cover may be removed for the last hour to allow beans to brown. (Extra hot water may be added if necessary to keep beans moist.)