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

2. COVER WITH WATER; BRING TO A BOIL IN STEAM-JACKETED KETTLE; BOIL 2 MINUTES; TURN OFF HEAT.

3. COVER; LET SOAK 1 HOUR.

4. ADD CHOPPED ONIONS, CHOPPED CELERY, GARLIC, CUMIN AND PEPPER TO BEANS.

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

SIMMER 1 1/2 HOURS OR UNTIL BEANS ARE JUST TENDER. (EXTRA HOT WATER MAY BE ADDED IF NECESSARY, TO KEEP BEANS COVERED).

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. ONE-NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

NOTE:

3. 1 LB 6 OZ A.P. OF CHOPPED ONIONS EQUILS 1 LB 4 OZ A.P.

NOTE:

4. 2 LB 1 OZ A.P. OF CHOPPED CELERY EQUALS 1 LB 8 OZ A.P.

SERVING SIZE: 2/3 CUP

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