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CATEGORY CUISINE TAG YIELD
Grains 100 Servings

INGREDIENTS

5 gl WATER, COLD
1 qt WATER, HOT
2 lb BACON, SLICED FZ
8 lb BEANS WHITE DRY 2 LB
1 t PEPPER BLACK 1 LB CN
2 T SALT TABLE 5LB

INSTRUCTIONS

PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER.  WASH
BEANS THOROUGHLY. COVER WITH WATER; BRING TO A BOIL IN A
STEAM-JACKETED KETTLE; BOIL 2 MINUTES; TURN OFF HEAT. COVER; LET SOAK
1 HOUR. ADD BACON, 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: Q00500  SERVING SIZE: 2/3
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 121
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 145.6mg
Potassium: 651.5mg
Carbohydrates: 21.9g
Fiber: 5.5g
Sugar: 0g
Protein: 8.5g


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