Frank's Recipes! Italian Style Baked Beans (Pinto Beans, Canned) for 100

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Italian Style Baked Beans (Pinto Beans, Canned) for 100

Servings: 100 Portions (1 Pan)
Portions: 1/2 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

2 1/4 gallon (20 lb 10 oz or 21-No. 303 can) pinto beans, canned
5 gallon water, cold
6 tablespoon salt
to cover (variable) water, hot
1 quart (1 lb 4 oz) onions, dry, chopped
1 1/2 quart (1 lb 8 oz) celery, fresh, finely diced
5 teaspoon (5 cloves) garlic, dry, minced
1 cup salad oil
1 cup (2 oz) parsley, fresh, chopped
1/2 teaspoon thyme, ground
1 teaspoon oregano, ground
3 tablespoon (2 oz) salt1 teaspoon pepper, black
1 tablespoon sugar, granulated
10 1/2 cups (5 lb 10 oz or 3-No. 2 1/2 can) tomato paste, canned
1 gallon bean liquid and water
1 1/2 cups cheese, grated, Parmesan

Drain beans; reserve liquid; set aside liquid and beans. Saute onions, celery, and
garlic in oil 10 minutes or until tender. Add herbs, spices, salt, pepper, sugar, tomato
paste and liquids to vegetables; bring to a boil; reduce heat and simmer 10 minutes.
Place beans in roasting pan; add sauce; mix carefully. Cover; bake 1 hour. Sprinkle
cheese over top of beans.

NOTE:
Additional water may be added, if necessary, to keep beans moist.