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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