| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | 100 | Servings | |
INGREDIENTS
| 5 | ga | WATER; COLD |
| 1 | qt | WATER; HOT |
| 8 | lb | BEANS LIMA FZ |
| 6 3/8 | lb | TOMATOES # 10 CAN |
| 1 | lb | ONIONS DRY |
| 1 | lb | SUGAR; GRANULATED 10 LB |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 1/2 | ts | CLOVES GROUND |
| 4 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEAN THOROUGHLY. 2. COVER WITH WATER; ADD SALT. BRING TO A BOIL IN STEAM-JACKET KETTLE; BOIL MINUTES; TURN OFF HEAT. 3. COVER; LET SOAK 1 HOUR. 4. BRING BEANS TO A BOIL, IF NECESSARY, ADD WATER TO COVER BEANS. SIMMER 30 MINUTES. 5. ADD ONIONS, TAMATOES, SUGAR CLOVES SALT AND PEPPER; SIMMER 60 MINUTES OR UNTIL BEANS ARE JUST TENDER. 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. IN STEP 1, 8 LB PINTO OR WHITE DRY BEANS MAY BE USED FOR LIMA BEANS. NOTE: 3. IN STEP 5, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000. NOTE: 4. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED ONIONS. NOTE: ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000. Recipe Number: Q00600 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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