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Add a photoRaciónes: 12
Ingredientes
- 1 1/2 gal WATER TO COVER
- 12 ounce BUTTER PRINT SURE
- 16 lb BEANS GREEN FZ
- 3 lb ONIONS DRY
- 3/4 tsp PEPPER BLACK 1 LB CN
- 2 ounce SALT TABLE 5LB
Direcciones
- 1. Saute/fry' ONIONS IN BUTTER Or possibly MARGARINE Till TENDER. SET ASIDE FOR USE IN STEP 4.
- 2. Add in BEANS TO SALTED WATER.
- 3. BRING TO A BOIL; COVER; SIMMER 10 Min Or possibly Till BEANS ARE TENDER.
- DRAIN; RESERVE 1 Quart LIQUID.
- 4. COMBINE ONIONS, BEANS, BEAN LIQUID, SALT, AND PEPPER. MIX LIGHTLY; SERVE
- NOTE: 1. FOLLOW STEP 1. OMIT STEPS 2 AND 3. USE 25 LB 4 Ounce (4-NO. 10 CN)
- CANNED GREEN Or possibly WAX BEANS FOR Frzn BEANS. DRAIN; RESERVE 1 Quart LIQUID FOR USE IN STEP 4.
- NOTE: 2. IN STEP 1, OMIT BUTTER. OMIT STEPS 2 AND 3. USE 2 LB (2-NO. 10 CN)
- CANNED DEHYDRATED GREEN BEANS Or possibly 1 LB 15 Ounce (2-NO. 2 1/2 CN) CANNED DEHYDRATEDCOMPRESSED GREEN BEANS FOR Frzn BEANS. SEE RECIPE NO. Q-G-
- 5. DRAIN BEANS; RESERVE 1 Quart LIQUID. IN STEP 4, OMIT PEPPER; COMBINE RESERVED LIQUID WITH INGREDIENTS.
- NOTE: 3. IN STEP 1, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB SLICED ONIONS.
- NOTE: 4. IN STEP 1, 6 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPENO. A-11000.
- NOTE: 5. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000.
- SERVING SIZE: 1/2 C. (3
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1213g | |
| Recipe makes 12 servings | |
| Calories 1025 | |
| Calories from Fat 241 | 24% |
| Total Fat 27.7g | 35% |
| Saturated Fat 15.09g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 2054mg | 86% |
| Potassium 2396mg | 68% |
| Total Carbs 154.9g | 41% |
| Dietary Fiber 58.6g | 195% |
| Sugars 4.35g | 3% |
| Protein 44.02g | 70% |
