Instructions: 1. SAUTE ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN STEP 4.

2. ADD BEANS TO SALTED WATER.

3. BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL BEANS ARE TENDER.

DRAIN; RESERVE 1 QT LIQUID.

4. COMBINE ONIONS, BEANS, BEAN LIQUID, SALT, AND PEPPER. MIX LIGHTLY; SERVE

NOTE: 1. FOLLOW STEP 1. OMIT STEPS 2 AND 3. USE 25 LB 4 OZ (4-NO. 10 CN)

CANNED GREEN OR WAX BEANS FOR FROZEN BEANS. DRAIN; RESERVE 1 QT LIQUID FOR USE IN STEP 4.

NOTE: 2. IN STEP 1, OMIT BUTTER. OMIT STEPS 2 AND 3. USE 2 LB (2-NO. 10 CN)

CANNED DEHYDRATED GREEN BEANS OR 1 LB 15 OZ (2-NO. 2 1/2 CN) CANNED DEHYDRATED
COMPRESSED GREEN BEANS FOR FROZEN BEANS. SEE RECIPE NO. Q-G-

5. DRAIN BEANS; RESERVE 1 QT LIQUID. IN STEP 4, OMIT PEPPER; COMBINE RESERVED LIQUID WITH INGREDIENTS.

NOTE: 3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB SLICED ONIONS.

NOTE: 4. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
NO. A-11000.

NOTE: 5. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000.

SERVING SIZE: 1/2 CUP (3

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