BAKED BEANS COOKWARE: 5 QUART LIQUID OIL CORE
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10” GOURMET SKILLET
INGREDIENTS: - 1/3 CUP BROWN SUGAR - 1 TABLESPOON VINEGAR - 3 TABLESPOONS MOLASSES - 2 CUPS NAVY BEANS - 1 TABLESPOON WHITE SUGAR - 3 TABLESPOONS KETCHUP - 1 TABLESPOONS DRY MUSTARD - 4 SLICES BACON, SLICED INTO ¼” STRIPS - 2 LARGE ONIONS, CHOPPED PREPARATION: SOAK THE BEANS IN WATER AND COVER OVERNIGHT. DRAIN BEANS WITH COLANDER AND RINSE THOROUGHLY. ADD ENOUHG WATER TO THE 5 QT. TO COVER BEANS AND BRING TO A BOIL. COOK FOR 10 MINUTES ALLOWING FOAM TO RISE. DRAIN BEANS IN COLANDER, RINSING WITH COLD WATER. RINSE 5 QT. RETURN BEANS TO 5 QT. AND COVER WITH 2 CUPS OF WATER. SET TEMPERATURE TO 350 F UNTIL LID FLOATS AND SPUTTERS. THEN TURN DOWN TO SIMMER. SAUTÉ BACON, ONION AND GARLIC IN OIL USING 10” GOURMET. THEN ADD TO SIMMERING BEANS, ALONG WITH THE REST OF THE INGREDIENTS. SET TEMPERATURE FOR THE OIL CORE TO 350F AND CONTINUE COOKING FOR 90 MINUTES. WHEN BEANS ARE TENDER, ADD 1 TEASPOON SALT AND ½ TSP PEPPER. CONTINUE COOKING FOR 10 MINUTES.