Spanish style beans (dry

Yield: 100 Servings

Measure Ingredient
5 gallons WATER; COLD
3 quarts WATER; HOT
1 pounds BACON;SLICED FZ
6⅜ pounds TOMATOES # 10 CAN
8 pounds BEANS KIDNEY #10
1 pounds ONIONS DRY
1 pounds SUGAR; GRANULATED 10 LB
1 teaspoon PEPPER BLACK 1 LB CN
½ teaspoon CLOVES GROUND
3 tablespoons SALT TABLE 5LB
6 tablespoons SALT TABLE 5LB

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

WASH BEANS THOROUGHLY.

2. COVER BEANS WITH COOL WATER; SOAK OVERNIGHT.

3. BRING BEANS TO A BOIL, IF NECESSARY, ADD MORE WATER TO COVER BEANS. SIMMER 30 MINUTES.

4. ADD ONIONS, TOMATOES, SUGAR, MUSTARD FLOUR, CLOVES, AND PEPPER; Recipe Number: Q00601

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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