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

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

3. COVER; LET SOAK 1 HOUR.

4. BRING BEANS TO A BOIL, IF NECESSARY, ADD WATER TO COVER BEANS. SIMMER 30
MINUTES.

5. ADD ONIONS, TAMATOES, SUGAR CLOVES SALT AND PEPPER; SIMMER 60 MINUTES OR UNTIL BEANS ARE JUST TENDER.

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 1, 8 LB PINTO OR WHITE DRY BEANS MAY BE USED FOR LIMA BEANS.

NOTE:

3. IN STEP 5, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE

NOTE:

4. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED
ONIONS.

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

SERVING SIZE: 1/2 CUP

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