Spanish Style Beans (dry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | 100 | Servings | |
INGREDIENTS
| 5 | gl | WATER, COLD |
| 3 | qt | WATER, HOT |
| 1 | lb | BACON, SLICED FZ |
| 6 3/8 | lb | TOMATOES # 10 CAN |
| 8 | lb | BEANS KIDNEY #10 |
| 1 | lb | ONIONS DRY |
| 1 | lb | SUGAR, GRANULATED 10 LB |
| 1 | t | PEPPER BLACK 1 LB CN |
| 1/2 | t | CLOVES GROUND |
| 3 | T | SALT TABLE 5LB |
| 6 | T | SALT TABLE 5LB |
INSTRUCTIONS
PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEANS THOROUGHLY. COVER BEANS WITH COOL WATER; SOAK OVERNIGHT. BRING BEANS TO A BOIL, IF NECESSARY, ADD MORE WATER TO COVER BEANS. SIMMER 30 MINUTES. ADD ONIONS, TOMATOES, SUGAR, MUSTARD FLOUR, CLOVES, AND PEPPER; Recipe Number: Q00601 SERVING SIZE: 1/2 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: 19
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 629mg
Potassium: 7.1mg
Carbohydrates: 5g
Fiber: <1g
Sugar: 4.7g
Protein: <1g