Source: U.S. Department of Defence
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Simmered Dry Beans
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 VEGETABLES No.Q 005 02
SIMMERED DRY BEANS
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
123 cal
22 g
9g
0g
0 mg
154 mg
57 mg
Ingredient
Weight
Measure
Issue
BEANS,KIDNEY,DRY
8-1/8 lbs
1 gal 1 qts
WATER,COLD
41-3/4 lbs
5 gal
SALT
1-1/4 oz
2 tbsp
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
Method
1
Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover; let soak 1 hour.
2
Cover with water; bring to a boil in steam-jacketed kettle; boil 2 minutes.
3
Add salt and pepper to beans.
4
Reduce heat, add more water if necessary to cover beans; cover. Simmer 1-1/2 hours or until beans are just tender. CCP: Heat to
145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
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|
| Yield: 100 | Portion: 2/3 Cup |
| Calories: | 123 cal |
| Carbohydrates: | 22 g |
| Protein: | 9g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 154 mg |
| Calcium: | 57 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEANS,KIDNEY,DRY | 8-1/8 lbs | 1 gal 1 qts | |
| WATER,COLD | 41-3/4 lbs | 5 gal | |
| SALT | 1-1/4 oz | 2 tbsp | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp |
| Method: | |
|
1 Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover; let soak 1 hour. 2 Cover with water; bring to a boil in steam-jacketed kettle; boil 2 minutes. 3 Add salt and pepper to beans. 4 Reduce heat, add more water if necessary to cover beans; cover. Simmer 1-1/2 hours or until beans are just tender. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence