Italian-style baked beans
100 Servings
Ingredients
| 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 |
Directions
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, .