INGREDIENTS

INSTRUCTIONS

PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH
BEANS THOROUGHLY. COVER WITH WATER; BRING TO A BOIL IN STEAM-JACKETED
KETTLE; BOIL 2 MINUTES; TURN OFF HEAT. COVER; LET SOAK 1 HOUR. ADD
SALT, AND PEPPER TO BEANS. BRING TO A BOIL; ADD MORE WATER IF
NECESSARY TO COVER BEANS; COVER. SIMMER 1 1/2 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.
A04000.  Recipe Number: Q00502  SERVING SIZE: 100  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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