Spanish style beans (dry
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | gallons | WATER; COLD |
| 3 | quarts | WATER; HOT |
| 1 | pounds | BACON;SLICED FZ |
| 6⅜ | pounds | TOMATOES # 10 CAN |
| 8 | pounds | BEANS KIDNEY #10 |
| 1 | pounds | ONIONS DRY |
| 1 | pounds | SUGAR; GRANULATED 10 LB |
| 1 | teaspoon | PEPPER BLACK 1 LB CN |
| ½ | teaspoon | CLOVES GROUND |
| 3 | tablespoons | SALT TABLE 5LB |
| 6 | tablespoons | SALT TABLE 5LB |
Directions
1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER.
WASH BEANS THOROUGHLY.
2. COVER BEANS WITH COOL WATER; SOAK OVERNIGHT.
3. BRING BEANS TO A BOIL, IF NECESSARY, ADD MORE WATER TO COVER BEANS. SIMMER 30 MINUTES.
4. ADD ONIONS, TOMATOES, SUGAR, MUSTARD FLOUR, CLOVES, AND PEPPER; Recipe Number: Q00601
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
Related recipes
- American mexican beans
- Baked beans espanol
- Cooking dry beans
- Frijoles (beans)
- Frijoles (pinto beans)
- Frijoles (south american beans)
- Mexican beans
- Mexican black beans
- Mexican border beans
- Perfect beans
- Simmered dry beans (whit
- South of the border beans
- Spanish bean dish
- Spanish beans (habichuelas guisadas)
- Spanish black bean soup
- Spanish garbanzo beans
- Spanish style lima beans
- Spanish white bean salad
- Spanish white bean soup
- Zr frijoles (mexican beans)