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Add a photoПорций: 12
Ингредиенты
- 1 gal WATER
- 3 3/4 gal WATER, Cool
- 2 c. WATER, Warm
- 6 ounce CHEESE GRATED 1LB
- 5 5/8 lb TOMATO PASTE #2 1/2
- 1 1/4 tsp GARLIC DEHY GRA
- 1 1/2 lb CELERY FRESH
- 6 lb BEANS KIDNEY #10
- 1 1/4 lb ONIONS DRY
- 1 Tbsp. SUGAR, GRANULATED 10 LB
- 4 ounce SALAD OIL, 1 GAL
- 1 1/4 tsp PEPPER BLACK 1 LB CN
- 2 tsp BASIL SWEET Grnd
- 1 Tbsp. OREGANO Grnd
- 1 tsp THYME Grnd
- 2 1/3 Tbsp. SALT TABLE 5LB
Инструкции
- PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
- 1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEANS THOROUGHLY.
- 2. COVER WITH WATER; BRING TO A BOIL; BOIL 2 Min; TURN OFF HEAT.
- 3. COVER; LET SOAK 1 HOUR.
- 4. BRING BEANS TO A BOIL; Add in MORE WATER TO COVER BEANS IF NECESSARY.
- * SECOND LISTING "WATER, Warm". SIMMER 1 1/2 Hrs Or possibly Till BEANS ARE JUST TENDER.
- 5. DRAIN BEANS; RESERVE LIQUID FOR USE IN STEP 7, AND BEANS FOR USE IN STEP 8.
- 6. Saute/fry' ONIONS AND CELERY IN SALAD OIL Or possibly SHORTENING 10 Min Or possibly Till TENDER.
- 7. Add in PARSLEY, THYME, OREGANO, SALT, PEPPER, SUGAR, GARLIC, BASIL, TOMATO PASTE, AND LIQUIDS TO ONION Mix; BRING TO A BOIL; REDUCE HEAT; SIMMER 10MINUTES.
- 8. PLACE EQUAL AMOUNT COOKED BEANS IN EACH PAN; Add in EQUAL AMOUNT SAUCE; MIXCAREFULLY.
- 9. COVER; BAKE 1 HOUR.
- 10. SPRINKLE CHEESSE OVER BEANS.
- **ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 1. ALTERNATE METHOD: FOLLOW STEP 1. OMIT STEPS 2 AND 3. COVER BEANSWITH Cold WATER; SOAK OVERNIGHT. FOLLOW STEPS 4 AND 5.
- NOTE:
- 2. IN STEP 6, 2 3/4 Ounce (2/3 C. PLUS 3 TBSP) DEHYDRATED ONIONS MAY BEUSED. SEE RECIPE NO. A01100.
- NOTE:
- 3. IN STEP 6, 1 LB 6 Ounce DRY ONIONS A.P. WILL YIELD 1 LB 4 Ounce CHOPPEDONIONS AND 2 LB 1 Ounce FRESH CELERY A.P. WILL YIELD 1 LB 8 Ounce FINELY DICED CELERY.
- NOTE:
- 4. IN STEP 7, 1/2 Ounce (1/23 TBSP-5 CLOVES) Chopped DRY GARLIC MAY BE USED. Saute/fry' WITH ONIONS.
- NOTE:
- 5. IN STEP 7, 1/4 C. DEHYDRATED PARSLY MAY BE USED.
- NOTE:
- 6. IN STEP 7, 3-36 Ounce CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
- SERVING SIZE: 1/2 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2100g | |
| Recipe makes 12 servings | |
| Calories 537 | |
| Calories from Fat 147 | 27% |
| Total Fat 16.68g | 21% |
| Saturated Fat 5.17g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 3899mg | 162% |
| Potassium 2912mg | 83% |
| Total Carbs 80.39g | 21% |
| Dietary Fiber 22.5g | 75% |
| Sugars 34.03g | 23% |
| Protein 25.48g | 41% |
