How Long To Cook Baked Beans In An Electric Roaster

Baked Beans for 150 servings

Our local school has a festival every fall and our church does a pulled pork dinner at the festival to raise money for the church or community organization in need (this year's project is new playground equipment for our church yard). We roast whole hog and serve pulled pork sandwiches, potato salad, baked beans, and dessert. We usually sell over 400 sandwiches alone and about half of those are full meals. I'm the baked bean "chef" and a long time ago my mama taught me to "doctor up" baked beans in a can to make them more appetizing. I'm sure you've been to events that serve cans straight from the can heated or even cold! Yuck! Here is an approximate recipe for the beans I make for the festival each year- 150- 200 1/2 cup servings.

The Recipe:

6 industrial sized cans of baked beans (buy as good as you can afford- generic are perfectly fine)
1-2 lbs of bacon or ham or combination
6 medium onions
2-3 cups brown sugar (or 2 c. white sugar and 1 cup molasses or sorghum)
1 1/2 c. worcestershire sauce
1 heaping tbl prepared mustard

Partially drain the beans (pour off the watery stuff that's floating at the top of the can) and divide them evenly between 2 large electric roasters. In a large skillet, fry your bacon that has been cut into bite size pieces (if using ham, add enough oil to cover bottom of pan). After it gets to sizzling pretty good begin chopping up your onions really fine and throw them in the skillet. Cook all of that until the onions are nearly translucent. Drain about half the grease off the bacon and onions and divide the bacon and onions and remaining grease between the two roasters. Stir your sugar, worchestershire, and mustard together and then divide evenly between the two roasters as well and stir to incorporate. Taste your cold beans and see if they are missing anything. The sugar and worcestershire can be added as needed. Remember to add the same amount to both roasters though!! lol Turn your roasters on high and leave the lid off until they start to boil. Place the lid over about half and reduce heat to a high simmer. Simmer for 2-3 hours or until they have reduced much of the liquid. You do not want to reduce all the liquid because they will continue soaking it up as they are kept on warm while they are being served.

You can use this same basic recipe if you are starting from dry beans. Follow the directions on the package to get the beans cooked fully and add 1 large bottle of ketchup to your mix and a cup of molasses. This adds flavor and will help them get the right color that people will expect.

I sometimes do half dry beans and half canned.

Enjoy!

Amanda

God is good- all the time. . . .