1. PICK OVER AND WASH BEANS THOROUGHLY. COVER WITH WATER; BOIL 2 MINUTES;
TURN OFF HEAT. COVER; LET SOAK 1 HOUR. BRING BEANS TO A BOIL; ADD SALT.
ADD
MORE WATER TO COVER. SIMMER 1 1/2 HOURS OR UNTIL BEANS ARE TENDER. DO NOT
DRAIN. SET ASIDE FOR USE IN STEP 4.
2. COOK BEEF IN ITS OWN FAT UNTIL IT LOSES ITS PINK COLOR, STIRRING BEEF
TO
BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.
3. ADD GARLIC, ONIONS, CUMIN, CHILI POWDER, PAPRIKA, RED PEPPER, AND SALT.
4. DRAIN BEANS; RESERVE BEANS AND BEAN LIQUID. COMBINE TOMATO SAUCE MIX,
BASIC WITH 3 QT COLD WATER; MIX UNTIL SMOOTH. COMBINE RESERVED BEAN LIQUID
AND BOILING WATER TO MAKE 1 GAL. ADD TO SAUCE MIXTURE, STIRRING
CONSTANTLY.
COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL; SIMMER 1 MINUTE OR UNTIL
THICKENED. STIR AS NECESSARY. ADD BEANS AND BEAN MIXTURE; STIR, BRING TO
A SIMMER; SIMMER ABOUT 30 MINUTES.
NOTE: 1. IN STEP 1, BEANS MAY BE SOAKED IN COOL WATER OVERNIGHT.
NOTE: 2. IN STEP 3, 1 OZ (3 TBSP) GARLIC, DRY MAY BE USED. MINCE GARLIC.
NOTE: 3. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS.
NOTE: 4. IN STEP 3, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. 01100.
NOTE: 5. IN STEP 4, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.
NOTE: 6. IN STEP 4, 27 LB 8 OZ (4-NO. 10 CN) OR 29 LB (28-NO. 300 OR 303
CN) CANNED KIDNEY BEANS OR 28 LB (28-NO. 300 OR 303 CN) CANNED PINTO BEANS
MAY E USED. DRAIN BEAN RESERVE BEANS FOR USE IN STEP 4. RESERVE BEAN LIQUID
FOR USE IN STEP 4. COMBINE WITH HOT WATER TO MAKE 2 GAL. OMIT STEP 1.
NOTE: 7. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: L02801
SERVING SIZE: 1 CUP (9 O
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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