Beans: Baked Beans 24 by Recipe Cottage

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	Baked Beans 24

		Baked Beans 7 pounds dry beans; marrow, pinto, navy, pea, cranberry or a mixture 2 gallons water (can be stock) 3-5 pounds pork shoulder or butt (could be fat back, sausage, bacon) 2 cups molasses 1 cup sugar or to taste 1 can tomatoes (28oz) 1-2 pounds onions bay leaf garlic cayenne herbs soy sauce salt mustard (dry or wet) pepper liquid smoke (just a little!) Start with a really large oven pan. A full depth 16x22 SS counter pan with a cover is about right. Cover tightly and leave overnight in a very slow oven. (250). In the morning, allow the beans to cool, take out the meat, bone it, and cut it up appropriately. Put the beans and meat back in the oven uncovered until hot through and the top is colored. Correct the seasonings -If beans are too wet, throw in a handful of rice to tighten them up. Bread crumbs will do the same thing but quicker. Don't worry about the quantity as this keeps well in the fridge and indeed improves with a few days storage. If you become bored with them after a few days, add some marmalade or candied ginger.