Spanish style lima beans

Yield: 100 Servings

Measure 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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