Spanish style lima beans
100 Servings
Quantity | Ingredient | |
---|---|---|
5 | gallons | WATER; COLD |
1 | quart | WATER; HOT |
8 | pounds | BEANS LIMA FZ |
6⅜ | pounds | TOMATOES # 10 CAN |
1 | pounds | ONIONS DRY |
1 | pounds | SUGAR; GRANULATED 10 LB |
1 | teaspoon | PEPPER BLACK 1 LB CN |
½ | teaspoon | CLOVES GROUND |
4 | ounces | SALT TABLE 5LB |
1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEAN
THOROUGHLY.
2. COVER WITH WATER; ADD SALT. BRING TO A BOIL IN STEAM-JACKET KETTLE; BOIL
MINUTES; TURN OFF HEAT.
3. COVER; LET SOAK 1 HOUR.
4. BRING BEANS TO A BOIL, IF NECESSARY, ADD WATER TO COVER BEANS. SIMMER 30
MINUTES.
5. ADD ONIONS, TAMATOES, SUGAR CLOVES SALT AND PEPPER; SIMMER 60 MINUTES OR UNTIL BEANS ARE JUST TENDER. 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 1, 8 LB PINTO OR WHITE DRY BEANS MAY BE USED FOR LIMA BEANS.
NOTE: 3. IN STEP 5, 2 OZ (⅔ CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000.
NOTE: 4. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED
ONIONS.
NOTE: ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000.
Recipe Number: Q00600
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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