Savory style beans (white

100 Servings

Ingredients

Quantity Ingredient
5 gallons WATER; COLD
1 quart WATER; HOT
2 teaspoons GARLIC DEHY GRA
2 1/16 pounds CELERY FRESH
1⅜ pounds ONIONS DRY
8 pounds BEANS WHITE DRY 2 LB
2 teaspoons PEPPER BLACK 1 LB CN

Directions

2 ts -

1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEANS

THOROUGHLY.

2. COVER WITH WATER; BRING TO A BOIL IN STEAM-JACKETED KETTLE; BOIL 2 MINUTES; TURN OFF HEAT.

3. COVER; LET SOAK 1 HOUR.

4. ADD CHOPPED ONIONS, CHOPPED CELERY, GARLIC, CUMIN AND PEPPER TO BEANS.

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

SIMMER 1½ HOURS OR UNTIL BEANS ARE JUST TENDER. (EXTRA HOT WATER MAY BE ADDED IF NECESSARY, TO KEEP BEANS COVERED).

NOTE: 1. ALTERNATE METHOD: FOLLOW STEP 1. OMIT STEPS 2 AND 3. COVER BEANS

WITH COOL WATER; SOAK OVERNIGHT. FOLLOW STEPS 4 AND 5.

NOTE: 2. ONE-NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

NOTE: 3. 1 LB 6 OZ A.P. OF CHOPPED ONIONS EQUILS 1 LB 4 OZ A.P.

NOTE: 4. 2 LB 1 OZ A.P. OF CHOPPED CELERY EQUALS 1 LB 8 OZ A.P.

Recipe Number: Q00501

SERVING SIZE: ⅔ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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