Baked Beans (Pinto Canned)

INGREDIENTS:

1 lb BACON;SLICED FZ
27 1/2 lb BEANS KIDNEY #10
1 1/2 lb ONIONS DRY
1 3/4 lb SUGAR; BROWN, 2 LB
1 7/16 lb CATSUP TOMATO#10
6 oz MUSTARD PREP. 1 LB JAR

PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN :

1. COOK BACON ACCORDING TO RECIPE NOS. L00200 OR L00202. DRAIN.

2. COMBINE ONIONS, BEANS, CATSUP, SUGAR, MUSTARD AND BACON. MIX WELL.

3. BAKE, UNCOVERED, 1 1/2 TO 2 HOURS OR UNTIL BROWNED. : **ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 2, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS.

NOTE: 2. IN STEP 2, 3 1/3 OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 3. IN STEP 2, 27 LB 8 OZ (8 1/2-NO. 3 CYL CN) CANNED WHITE BEANS WITH PORK IN TOMATO SAUCE MAY BE USED.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED.

NOTE: 5. ONE NO. 8 SCOOP MAY BE USED.

NOTE: 6. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 1 1/2 HOURS ON HIGH FAN; OPEN VENT.

Recipe Number: Q00201

SERVING SIZE: 1/2 CUP