Source: U.S. Department of Defence
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Simmered Dry Beans with Bacon
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 005 00
SIMMERED DRY BEANS WITH BACON
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
137 cal
22 g
10 g
2g
2 mg
195 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
BACON,RAW
2 lbs
1-1/4 oz
2 tbsp
SALT
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 bacon, salt and pepper to beans.
Turn down heat; add more water if necessary to cover beans; cover. Simmer 1-1/2 hours or until beans are just tender. CCP: Heat
4
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: | 137 cal |
| Carbohydrates: | 22 g |
| Protein: | 10 g |
| Fat: | 2g |
| Cholesterol: | 2 mg |
| Sodium: | 195 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 | |
| BACON,RAW | 2 lbs | ||
| 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 bacon, salt and pepper to beans. Turn down heat; add more water if necessary to cover beans; cover. Simmer 1-1/2 hours or until beans are just tender. CCP: Heat 4 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