| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | 100 | Servings | |
INGREDIENTS
| 5 | ga | WATER; COLD |
| 3 | qt | WATER; HOT |
| 1 | lb | BACON;SLICED FZ |
| 6 3/8 | lb | TOMATOES # 10 CAN |
| 8 | lb | BEANS KIDNEY #10 |
| 1 | lb | ONIONS DRY |
| 1 | lb | SUGAR; GRANULATED 10 LB |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 1/2 | ts | CLOVES GROUND |
| 3 | tb | SALT TABLE 5LB |
| 6 | tb | SALT TABLE 5LB |
INSTRUCTIONS
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: 1/2 CUP From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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