Instructions: 1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEAN
THOROUGHLY.

2. COVER WITH WATER; BRING TO A BOIL; BOIL 2 MINUTES; TURN OFF HEAT.

3. COVER; LET SOAK 1 HOUR.

4. BRING BEANS TO A BOIL; ADD MORE WATER TO COVER BEANS, IF NECESSARY.

SIMME
1 1/2 HOURS OR UNTIL BEANS ARE JUST TENDER.

5. COMBINE SALT, BROWN SUGAR, MUSTARD FLOUR, MOLASSES, VINEGAR, ONIONS, AND BACON. ADD TO BEANS; MIX WELL.

6. POUR BEAN MIXTURE INTO GREASED PAN; COVER. BAKE 2 HOURS OR UNTIL TENDER. (EXTRA HOT WATER MAY BE ADDED, IF NECESSARY, TO KEEP BEANS MOIST).

REMOVE COVER; BAKE ABOUT 15 MINUTES. STIR. BAKE ADDITIONAL 15 MINUTES.

NOTE: 1. ALTERNATE METHOD: FOLLOW STEP 1. OMIT STEPS 2 AND 3. COVER BEANS
WITH COOL WATER; SOAK OVERNIGHT. FOLLOW STEPS 4 THROUGH

7.

NOTE: 2. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE COVERED AT 325 F. 1 1/4 HOURS. UNCOVER; BAKE ABOUT 15 MINUTES ON LOW FAN; STIR;

NOTE: 3. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A02500.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

SERVING SIZE: 1/2 CUP (

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