Italian-style baked beans

100 Servings

Quantity Ingredient
1 gallon WATER
3¾ gallon WATER; COLD
2 cups WATER; HOT
6 ounces CHEESE GRATED 1LB
5⅝ pounds TOMATO PASTE #2 1/2
1¼ teaspoon GARLIC DEHY GRA
1½ pounds CELERY FRESH
6 pounds BEANS KIDNEY #10
1¼ pounds ONIONS DRY
1 tablespoon SUGAR; GRANULATED 10 LB
4 ounces SALAD OIL; 1 GAL
1¼ teaspoon PEPPER BLACK 1 LB CN
2 teaspoons BASIL SWEET GROUND
1 tablespoon OREGANO GROUND
1 teaspoon THYME GROUND
2⅓ tablespoon SALT TABLE 5LB

PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F.

OVEN

:

1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEANS THOROUGHLY.

2. COVER WITH WATER; BRING TO A BOIL; BOIL 2 MINUTES; TURN OFF HEAT.

3. COVER; LET SOAK 1 HOUR.

4. BRING BEANS TO A BOIL; ADD MORE WATER TO COVER BEANS IF NECESSARY.

* SECOND LISTING "WATER, HOT". SIMMER 1½ HOURS OR UNTIL BEANS ARE JUST TENDER.

5. DRAIN BEANS; RESERVE LIQUID FOR USE IN STEP 7, AND BEANS FOR USE IN STEP 8.

6. SAUTE' ONIONS AND CELERY IN SALAD OIL OR SHORTENING 10 MINUTES OR UNTIL TENDER.

7. ADD PARSLEY, THYME, OREGANO, SALT, PEPPER, SUGAR, GARLIC, BASIL, TOMATO PASTE, AND LIQUIDS TO ONION MIXTURE; BRING TO A BOIL; REDUCE HEAT; SIMMER 10

MINUTES.

8. PLACE EQUAL AMOUNT COOKED BEANS IN EACH PAN; ADD EQUAL AMOUNT SAUCE; MIX

CAREFULLY.

9. COVER; BAKE 1 HOUR.

10. SPRINKLE CHEESSE OVER BEANS.

:

**ALL NOTES ARE PER 100 PORTIONS.

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 6, 2 ¾ OZ (⅔ CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE

USED. SEE RECIPE NO. A01100.

NOTE: 3. IN STEP 6, 1 LB 6 OZ DRY ONIONS A.P. WILL YIELD 1 LB 4 OZ CHOPPED

ONIONS AND 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ FINELY DICED CELERY.

NOTE: 4. IN STEP 7, ½ OZ (1/23 TBSP-5 CLOVES) MINCED DRY GARLIC MAY BE USED. SAUTE' WITH ONIONS.

NOTE: 5. IN STEP 7, ¼ CUP DEHYDRATED PARSLY MAY BE USED.

NOTE: 6. IN STEP 7, 3-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

Recipe Number: Q00400

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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