| 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)
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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