Recipe - Red Bean With Rice

7 qt WATER; COLD
3 pound BACON;SLICED FZ
3 tablespoon GARLIC DEHY GRA
27 One half pound BEANS KIDNEY #10
2 pound ONIONS DRY
6 pound RICE 10LB
2 tablespoon SALAD OIL; 1 GAL
1 tablespoon PEPPER BLACK 1 LB CN
1 teaspoon PEPPER RED GROUND
2 tablespoon SALT TABLE 5LB

1. COMBINE RICE, WATER, SALT AND SALAD OIL; BRING TO A BOIL, STIRRING
OCCASIONALLY.

2. COVER TIGHTLY; SIMMER 20 TO 25 MINUTES. DO NOT STIR.

3. COOK BACON UNTIL CRISP; DRAIN. SET ASIDE 2 OZ (One fourth CUP) BACON FAT FOR
USE IN STEP 4; BACON FOR USE IN STEP 5.

4. SAUTE' ONIONS IN BACON FAT ABOUT 12 MINUTES OR UNTIL LIGHTLY BROWNED.

5. COMBINE SAUTEED BACON AND ONIONS WITH UNDRAINED KIDNEY BEANS, PEPPERS,
AND GARLIC.

6. SIMMER 20 MINUTES.

7. SERVE OVER HOT RICE.
NOTE: 1. RICE MAY BE COOKED IN 350 F. OVEN. SUBSTITUTE BOILING WATER
FOR COLD WATER; PLACE EQUAL AMOUNTS OF INGREDIENTS IN 2 ROASTING PANS
(18 BY 24 INCHES); STIR, COVER, AND BAKE 30 TO 40 MINUTES.

NOTE: 2. RICE MAY BE COOKED IN SECTIONAL STEAMER. USE 6 One half QT BOILING
WATER; PLACE INGREDIENTS IN STEAMER PAN; STIR; STEAM APPROXIMATELY 20
MINUTES USING 5 TO 10 LB PRESSURE.

NOTE: 3. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE CARD A11.

NOTE: 4. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS.

Recipe Number: E01000

SERVING SIZE: One half CUP RI

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.