Frank's Recipes! Boston Baked Beans for 100

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Boston Baked Beans for 100

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

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, and chopped bacon. 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.)