MENU
 
 
  • Italian Style Baked Beans

    0 votes

    Ingredients

    • 1 gal WATER
    • 3 3/4 gal WATER, Cool
    • 2 c. WATER, Warm
    • 6 ounce CHEESE GRATED 1LB
    • 5 5/8 lb TOMATO PASTE #2 1/2
    • 1 1/4 tsp GARLIC DEHY GRA
    • 1 1/2 lb CELERY FRESH
    • 6 lb BEANS KIDNEY #10
    • 1 1/4 lb ONIONS DRY
    • 1 Tbsp. SUGAR, GRANULATED 10 LB
    • 4 ounce SALAD OIL, 1 GAL
    • 1 1/4 tsp PEPPER BLACK 1 LB CN
    • 2 tsp BASIL SWEET Grnd
    • 1 Tbsp. OREGANO Grnd
    • 1 tsp THYME Grnd
    • 2 1/3 Tbsp. SALT TABLE 5LB

    Directions

    1. PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
    2. 1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEANS THOROUGHLY.
    3. 2. COVER WITH WATER; BRING TO A BOIL; BOIL 2 Min; TURN OFF HEAT.
    4. 3. COVER; LET SOAK 1 HOUR.
    5. 4. BRING BEANS TO A BOIL; Add in MORE WATER TO COVER BEANS IF NECESSARY.
    6. * SECOND LISTING "WATER, Warm". SIMMER 1 1/2 Hrs Or possibly Till BEANS ARE JUST TENDER.
    7. 5. DRAIN BEANS; RESERVE LIQUID FOR USE IN STEP 7, AND BEANS FOR USE IN STEP 8.
    8. 6. Saute/fry' ONIONS AND CELERY IN SALAD OIL Or possibly SHORTENING 10 Min Or possibly Till TENDER.
    9. 7. 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.
    10. 8. PLACE EQUAL AMOUNT COOKED BEANS IN EACH PAN; Add in EQUAL AMOUNT SAUCE; MIXCAREFULLY.
    11. 9. COVER; BAKE 1 HOUR.
    12. 10. SPRINKLE CHEESSE OVER BEANS.
    13. **ALL NOTES ARE PER 100 PORTIONS.
    14. NOTE:
    15. 1. ALTERNATE METHOD: FOLLOW STEP 1. OMIT STEPS 2 AND 3. COVER BEANSWITH Cold WATER; SOAK OVERNIGHT. FOLLOW STEPS 4 AND 5.
    16. NOTE:
    17. 2. IN STEP 6, 2 3/4 Ounce (2/3 C. PLUS 3 TBSP) DEHYDRATED ONIONS MAY BEUSED. SEE RECIPE NO. A01100.
    18. NOTE:
    19. 3. 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.
    20. NOTE:
    21. 4. IN STEP 7, 1/2 Ounce (1/23 TBSP-5 CLOVES) Chopped DRY GARLIC MAY BE USED. Saute/fry' WITH ONIONS.
    22. NOTE:
    23. 5. IN STEP 7, 1/4 C. DEHYDRATED PARSLY MAY BE USED.
    24. NOTE:
    25. 6. IN STEP 7, 3-36 Ounce CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
    26. SERVING SIZE: 1/2 C.

    Similar Recipes

    Leave a review or comment