Instructions: 1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH THOROUGHLY IN COLD WATER.

2. COVER WITH COLD WATER; BRING TO A BOIL; BOIL 2 MINUTES. TURN OFF HEAT.

COVER; LET STAND 1 HOUR.

3. COMBINE SOUP AND GRAVY BASE WITH WATER. ADD TO BEANS; BRING TO A BOIL; COVER; SIMMER 2 HOURS OR UNTIL BEANS ARE TENDER.

4. LIGHTLY BROWN BACON. ADD CARROTS, ONIONS, PEPPER AND POTATOES. COOK 10
MINUTES, STIRRING OCCASIONALLY; ADD TO BEAN MIXTURE. ADD TOMATOES; SIMMER 25
MINUTES OR UNTIL VEGETABLES ARE TENDER.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 4, 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB SHREDDED 1 LB SHREDDED CARROTS, AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.

NOTE:

2. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE

3. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-

4.

SERVING SIZE: 1 CUP (7 3

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