| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 100 | Servings | ||
INGREDIENTS
| 5 | gl | WATER, COLD |
| 1 | qt | WATER, HOT |
| 2 | t | GARLIC DEHY GRA |
| 2 1/16 | lb | CELERY FRESH |
| 1 3/8 | lb | ONIONS DRY |
| 8 | lb | BEANS WHITE DRY 2 LB |
| 2 | t | PEPPER BLACK 1 LB CN |
INSTRUCTIONS
2 t 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 CHOPPED ONIONS, CHOPPED CELERY, GARLIC, CUMIN 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. A-4. NOTE: 3. 1 LB 6 OZ A.P. OF CHOPPED ONIONS EQUILS 1 LB 4 OZ A.P. NOTE: 4. 2 LB 1 OZ A.P. OF CHOPPED CELERY EQUALS 1 LB 8 OZ A.P. Recipe Number: Q00501 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)
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Calories: 125
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 13.8mg
Potassium: 684.9mg
Carbohydrates: 22.7g
Fiber: 5.8g
Sugar: <1g
Protein: 8.6g