| Yield 1X: | 96.00 | oz | Allergens: | ||
| Portion: | 3 | oz | Garlic, onion, bacon | ||
| Portions: | 32.0 | ||||
| Shelf life: | 5 days | ||||
| Date: | 6.29/18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Dry Great Northern beans | 3 | |
| Bacon slices, medium dice | 2 | |
| Garlic, minced | 2 | |
| Yellow onion, small dice | 2 | |
| Chicken broth | 4 | 8.00 |
| Ketchup | 1 | |
| Dijon mustard | 3.00 | |
| Dark brown sugar | 6.00 | |
| Molasses | 3.00 | |
Carefully measure and prepare all ingredients. Rinse the dried beans, then cover with water by 6 inches. Refrigerate for 24 hours. Drain the water, and reserve. Heat a suitable pot over high heat, and add the bacon. When the bacon is rendered but not brown, add the garlic and onion. Cook, stirring, for ten minutes, then add the beans and chicken broth.
Season to taste with salt and pepper mix. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes. Remove from the heat, and allow to cool slightly.
Combine the ketchup, Dijon mustard, brown sugar, and molasses, and stir into the beans. Correct seasoning, then transfer to a sheetpan and allow to cool. Transfer to a cambro, label, date, and initial. Cover and store refrigerated.