Recipes for a Crowd

1 Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover; let soak 1 hour.
2 Cover with water. Bring beans to a boil; add more water if necessary to keep beans covered. Turn down heat, simmer 1-1/2 hours
or until tender, but not mushy. Drain beans. Reserve liquid and beans for use in Step 4.
3 Cook bacon by arranging slices in rows down the length of 18x26 sheet pan, with fat edges slightly overlapping lean edges. Using
a convection oven, bake 25 minutes at 325 F. on high fan, open vent. Drain excess fat. Bake an additional 5 to 10 minutes or until
bacon is slightly crisp. DO NOT OVERCOOK. Drain thoroughly. Finely chop.
4 Take reserved bean liquid and add water to equal 1 gallon and combine with salt, mustard, brown sugar, vinegar, molasses and
chopped bacon. Add to beans; mix well.
5 Lightly spray pans with non-stick cooking spray. Pour 20 pounds or 7-1/2 quarts bean mixture into each lightly sprayed pan; cover.
Using a convection oven, bake at 325 F., 1 hour to 1 hour 15 minutes, or until sauce is just below surface of beans, on high fan,
closed vent. Uncover; stir; bake additional 15 minutes or until set, on low fan. CCP: Heat to 145 F. or higher for 15 seconds.
Hold at 140 F. or higher for service.