Instructions: 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 MINUTES; TURN OFF HEAT.

3. COVER; LET SOAK 1 HOUR.

4. BRING BEANS TO A BOIL; ADD MORE WATER TO COVER BEANS IF NECESSARY.

* SECOND LISTING "WATER, HOT". SIMMER 1 1/2 HOURS OR UNTIL BEANS ARE JUST TENDER.

5. DRAIN BEANS; RESERVE LIQUID FOR USE IN STEP 7, AND BEANS FOR USE IN STEP 8.

6. SAUTE ONIONS AND CELERY IN SALAD OIL OR SHORTENING 10 MINUTES OR UNTIL TENDER.

7. ADD PARSLEY, THYME, OREGANO, SALT, PEPPER, SUGAR, GARLIC, BASIL, TOMATO PASTE, AND LIQUIDS TO ONION MIXTURE; BRING TO A BOIL; REDUCE HEAT; SIMMER 10
MINUTES.

8. PLACE EQUAL AMOUNT COOKED BEANS IN EACH PAN; ADD EQUAL AMOUNT SAUCE; MIX
CAREFULLY.

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 BEANS
WITH COOL WATER; SOAK OVERNIGHT. FOLLOW STEPS 4 AND 5.

NOTE:

2. IN STEP 6, 2 3/4 OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE
USED. SEE RECIPE NO. A01100.

NOTE:

3. IN STEP 6, 1 LB 6 OZ DRY ONIONS A.P. WILL YIELD 1 LB 4 OZ CHOPPED
ONIONS AND 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ FINELY DICED CELERY.

NOTE:

4. IN STEP 7, 1/2 OZ (1/23 TBSP-5 CLOVES) MINCED DRY GARLIC MAY BE USED. SAUTE WITH ONIONS.

NOTE:

5. IN STEP 7, 1/4 CUP DEHYDRATED PARSLY MAY BE USED.

NOTE:

6. IN STEP 7, 3-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

SERVING SIZE: 1/2 CUP

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