3 1/2 lb dry navy (pea) beans
1 1/2 gal boiling water
1 lb salt pork -- thinly sliced
2 tbsp salt
2 cup bean cooking liquid
2 cup dark molasses
1 cup packed brown sugar
4 tsp dry mustard
2 tsp instant minced onion
Directions
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 freezing.
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 dish.
TO SERVE WITHOUT FREEZING: Preheat oven to 350B0 F. (moderate). Bake
1 hour or until beans are lightly browned and sauce is desired
consistency.
TO FREEZE: 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.
TO HEAT FROZEN FOOD: Preheat oven to 350B0 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.
"Freezing Combination Main Dishes" by Meredith Robinson and Lois
Fulton (Consumer and Food Economics Institute, Agriculture Research
Service) USDA Home and Garden Bulletin No. 40, 1973 (Stock Number
0100-02712). MasterCook electronic format by Rosie Winters. Recipe By
: Freezing Combination Main Dishes (Robinson & Fulton, 1973)
Servings: 24 servings
Baked Beans (Usda) Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
Written recipes as an idea can be found way back into history, in truth as far into history as the Egyptians, and potentially, even further back. Interesting though that is, in the main part, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians are a few stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. As our culinary historical trip moves to more modern times we have some interesting books from the fourteenth century : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of meals eaten by the rich and wealthy people of those days. Over the next few centuries, the rich families of Wesstern Europe strove to offer the best banquets, and as a consequence, the best chefs and their collection of recipes could command a high salary. Nevertheless, it was during the nineteenth century that haute cuisine and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes common in their social group. The introduction of television brings us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Baked Beans (Usda) recipe.
