Title: Italian-Style Baked Beans
Categories:
Yield: 100 Servings

1 ga WATER
3 3/4 ga WATER; COLD
2 c WATER; HOT
6 oz CHEESE GRATED 1LB
5 5/8 lb TOMATO PASTE #2 1/2
1 1/4 ts GARLIC DEHY GRA
1 1/2 lb CELERY FRESH
6 lb BEANS KIDNEY #10
1 1/4 lb ONIONS DRY
1 tb SUGAR; GRANULATED 10 LB
4 oz SALAD OIL; 1 GAL
1 1/4 ts PEPPER BLACK 1 LB CN
2 ts BASIL SWEET GROUND
1 tb OREGANO GROUND
1 ts THYME GROUND
2 1/3 tb SALT TABLE 5LB

PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F.
OVEN
:

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

2. COVER WITH WATER; BRING TO A BOIL; BOIL 2 MINUTES; TURN OFF HEAT.

3. COVER; LET SOAK 1 HOUR.

4. BRING BEANS TO A BOIL; ADD MORE WATER TO COVER BEANS IF NECESSARY.
* SECOND LISTING "WATER, HOT". SIMMER 1 1/2 HOURS OR UNTIL BEANS ARE
JUST TENDER.

5. DRAIN BEANS; RESERVE LIQUID FOR USE IN STEP 7, AND BEANS FOR USE IN
STEP 8.

6. SAUTE' ONIONS AND CELERY IN SALAD OIL OR SHORTENING 10 MINUTES OR UNTIL
TENDER.

7. ADD PARSLEY, THYME, OREGANO, SALT, PEPPER, SUGAR, GARLIC, BASIL, TOMATO
PASTE, AND LIQUIDS TO ONION MIXTURE; BRING TO A BOIL; REDUCE HEAT; SIMMER
10
MINUTES.

8. PLACE EQUAL AMOUNT COOKED BEANS IN EACH PAN; ADD EQUAL AMOUNT SAUCE;
MIX
CAREFULLY.

9. COVER; BAKE 1 HOUR.

10. SPRINKLE CHEESSE OVER BEANS.
:
**ALL NOTES ARE PER 100 PORTIONS.

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 6, 2 3/4 OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY
BE
USED. SEE RECIPE NO. A01100.

NOTE: 3. IN STEP 6, 1 LB 6 OZ DRY ONIONS A.P. WILL YIELD 1 LB 4 OZ
CHOPPED
ONIONS AND 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ FINELY DICED
CELERY.

NOTE: 4. IN STEP 7, 1/2 OZ (1/23 TBSP-5 CLOVES) MINCED DRY GARLIC MAY
BE USED. SAUTE' WITH ONIONS.

NOTE: 5. IN STEP 7, 1/4 CUP DEHYDRATED PARSLY MAY BE USED.

NOTE: 6. IN STEP 7, 3-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.

Recipe Number: Q00400

SERVING SIZE: 1/2 CUP

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.