Receta Italian Style Baked Beans
Ingredientes
|
|
Direcciones
- PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
- PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEANS THOROUGHLY.
- COVER WITH WATER; BRING TO A BOIL; BOIL 2 Min; TURN OFF HEAT.
- COVER; LET SOAK 1 HOUR.
- BRING BEANS TO A BOIL; Add in MORE WATER TO COVER BEANS IF NECESSARY.
- SECOND LISTING "WATER, Warm". SIMMER 1 1/2 Hrs Or possibly Till BEANS ARE JUST TENDER.
- DRAIN BEANS; RESERVE LIQUID FOR USE IN STEP 7, AND BEANS FOR USE IN STEP 8.
- Saute/fry' ONIONS AND CELERY IN SALAD OIL Or possibly SHORTENING 10 Min Or possibly Till TENDER.
- Add in PARSLEY, THYME, OREGANO, SALT, PEPPER, SUGAR, GARLIC, BASIL, TOMATO PASTE, AND LIQUIDS TO ONION Mix; BRING TO A BOIL; REDUCE HEAT; SIMMER 10MINUTES.
- PLACE EQUAL AMOUNT COOKED BEANS IN EACH PAN; Add in EQUAL AMOUNT SAUCE; MIXCAREFULLY.
- COVER; BAKE 1 HOUR.
- SPRINKLE CHEESSE OVER BEANS.
- ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- ALTERNATE METHOD: FOLLOW STEP 1. OMIT STEPS 2 AND 3. COVER BEANSWITH Cold WATER; SOAK OVERNIGHT. FOLLOW STEPS 4 AND 5.
- NOTE:
- IN STEP 6, 2 3/4 Ounce (2/3 C. PLUS 3 TBSP) DEHYDRATED ONIONS MAY BEUSED. SEE RECIPE NO. A01100.
- NOTE:
- IN STEP 6, 1 LB 6 Ounce DRY ONIONS A.P. WILL YIELD 1 LB 4 Ounce CHOPPEDONIONS AND 2 LB 1 Ounce FRESH CELERY A.P. WILL YIELD 1 LB 8 Ounce FINELY DICED CELERY.
- NOTE:
- IN STEP 7, 1/2 Ounce (1/23 TBSP-5 CLOVES) Chopped DRY GARLIC MAY BE USED. Saute/fry' WITH ONIONS.
- NOTE:
- IN STEP 7, 1/4 C. DEHYDRATED PARSLY MAY BE USED.
- NOTE:
- IN STEP 7, 3-36 Ounce CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
- SERVING SIZE: 1/2 C.