| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
INSTRUCTIONS
1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEANS THOROUGHLY. 2. COVER WITH WATER; BRING TO A BOIL IN STEAM-JACKETED KETTLE; BOIL 2 MINUTES; TURN OFF HEAT. 3. COVER; LET SOAK 1 HOUR. 4. ADD SALT, AND PEPPER TO BEANS. 5. 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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