| 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.
A Message from our Provider:
“Jesus: right way, only truth, best life.”