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Add a photoПорций: 12
Ингредиенты
- 5 gal WATER
- 1 quart WATER, Cool
- 2 gal WATER, Cool
- 1 quart WATER TO COVER
- 2 1/2 lb PORK HOCKS HAM FZ
- 1 lb CARROTS FRESH
- 2 lb ONIONS DRY
- 3 1/2 quart BEANS WHITE DRY 2 LB
- 12 ounce FLOUR GEN PURPOSE 10LB
- 3 c. SOUP GRAVY BASE BEEF
- 2 tsp PEPPER BLACK 1 LB CN
Инструкции
- 1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH THOROUGHLY IN Cool WATER.
- 2. COVER WITH Cool WATER; BRING TO A BOIL; BOIL 2 Min. TURN OFF HEAT.
- COVER; LET STAND 1 HOUR.
- 3. COMBINE SOUP AND GRAVY BASE WITH WATER. Add in TO BEANS; BRING TO A BOIL; COVER; SIMMER 2 Hrs Or possibly Till BEANS ARE TENDER. PLACE HOCKS IN WATER TO COVER. SIMMIER 1 HOUR; REMOVE FROM HEAT; Cold. REMOVE LEAN MEAT; CHOP INTO SMALL Pcs.
- 4. Add in CARROTS, ONIONS, PEPPER AND Minced HAM HOCKS TO BEAN Mix.
- SIMMER 30 Min.
- 5. BLEND FLOUR AND WATER To create A SMOOTH PASTE. STIR INTO SOUP; COOK 10 Min.
- **ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 1. IN STEP 4, 1 LB 4 Ounce FRESH CARROTS A.P. WILL YIELD 1 LB SHREDDED CARROTS AND 2 LB 4 Ounce DRY ONIONS A.P. WILL YIELD 2 LB Minced ONIONS.
- 2. IN STEP 4, 4 Ounce (1 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE
- 3. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-
- 4.
- SERVING SIZE: 1 C. (7 3
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2734g | |
| Recipe makes 12 servings | |
| Calories 930 | |
| Calories from Fat 20 | 2% |
| Total Fat 2.44g | 3% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 159mg | 7% |
| Potassium 4472mg | 128% |
| Total Carbs 173.47g | 46% |
| Dietary Fiber 38.8g | 129% |
| Sugars 9.53g | 6% |
| Protein 59.08g | 95% |
