Boston Baked Beans for A Crowd

Wash beans; place in two 5-quart pans and cover with water. Heat to boiling; boil 2 minutes. Remove from heat and let stand 1 hour. Add water, if necessary, to cover beans; simmer 50 minutes or until tender. (Do not boil or beans will burst.) Drain beans, reserving liquid.

Heat oven to 300 degrees F.

Cut salt pork into 1" pieces. In each of two ungreased 3-quart casseroles, layer half the beans, onion and salt pork. Stir together remaining ingredients and 3 cups of the reserved bean liquid; pour half the mixture on beans in each casserole. Add enough of the remaining bean liquid or water to almost cover beans.

Cover; bake 3-1/2 to 4 hours, removing cover for the last half of baking. If beans appear dry during baking, stir. 24 servings (about 3/4 cup each).

cook's notes

Beans can be soaked in cold water (about 1" over beans) 8 hours in two 5-quart pans. Heat beans in same water to boiling; cover and simmer until tender, 1-2 hours. Drain, reserving liquid.