Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 5 gallons | WATER; COLD |
| 1 quart | WATER; HOT |
| 2 teaspoons | GARLIC DEHY GRA |
| 2 1/16 pounds | CELERY FRESH |
| 1⅜ pounds | ONIONS DRY |
| 8 pounds | BEANS WHITE DRY 2 LB |
| 2 teaspoons | PEPPER BLACK 1 LB CN |
2 ts -
1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEANS
THOROUGHLY.
2. COVER WITH WATER; BRING TO A BOIL IN STEAM-JACKETED KETTLE; BOIL 2 MINUTES; TURN OFF HEAT.
3. COVER; LET SOAK 1 HOUR.
4. ADD CHOPPED ONIONS, CHOPPED CELERY, GARLIC, CUMIN AND PEPPER TO BEANS.
5. BRING TO A BOIL; ADD MORE WATER IF NECESSARY TO COVER BEANS; COVER.
SIMMER 1½ HOURS OR UNTIL BEANS ARE JUST TENDER. (EXTRA HOT WATER MAY BE ADDED IF NECESSARY, TO KEEP BEANS COVERED).
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. ONE-NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
NOTE: 3. 1 LB 6 OZ A.P. OF CHOPPED ONIONS EQUILS 1 LB 4 OZ A.P.
NOTE: 4. 2 LB 1 OZ A.P. OF CHOPPED CELERY EQUALS 1 LB 8 OZ A.P.
Recipe Number: Q00501
SERVING SIZE: ⅔ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .