Recipe - Savory Style Beans (White

5 ga WATER; COLD
1 qt WATER; HOT
2 teaspoon
2 teaspoon GARLIC DEHY GRA
2 1/16 pound CELERY FRESH
1 3/8 pound ONIONS DRY
8 pound BEANS WHITE DRY 2 LB
2 teaspoon PEPPER BLACK 1 LB CN

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

2. COVER WITH WATER; BRING TO A BOIL IN STEAMJACKETED KETTLE; BOIL 2
MINUTES; TURN OFF HEAT.

3. COVER; LET SOAK 1 HOUR.

4. ADD CHOPPED ONIONS, CHOPPED CELERY, GARLIC, CUMIN AND PEPPER TO BEANS.

5. BRING TO A BOIL; ADD MORE WATER IF NECESSARY TO COVER BEANS; COVER.
SIMMER 1 One half 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. ONENO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A4.

NOTE: 3. 1 LB 6 OZ A.P. OF CHOPPED ONIONS EQUILS 1 LB 4 OZ A.P.

NOTE: 4. 2 LB 1 OZ A.P. OF CHOPPED CELERY EQUALS 1 LB 8 OZ A.P.

Recipe Number: Q00501

SERVING SIZE: 2/3 CUP

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