Simmered dry beans (whit
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | gallons | WATER; COLD |
| 1 | quart | WATER; HOT |
| 2 | pounds | BACON;SLICED FZ |
| 8 | pounds | BEANS WHITE DRY 2 LB |
| 1 | teaspoon | PEPPER BLACK 1 LB CN |
| 2 | tablespoons | SALT TABLE 5LB |
Directions
1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEANS
THOROUGHLY.
2. COVER WITH WATER; BRING TO A BOIL IN A STEAM-JACKETED KETTLE; BOIL 2 MINUTES; TURN OFF HEAT.
3. COVER; LET SOAK 1 HOUR.
4. ADD BACON, SALT, 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. A04000.
Recipe Number: Q00500
SERVING SIZE: ⅔ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .