4 oz RESERVED LIQUID
1 1/2 ga WATER TO COVER
1 lb BACON;SLICED FZ
16 lb BEANS GREEN FZ
3/4 ts PEPPER BLACK 1 LB CN

1. COOK BACON UNTIL CRISP; CRUMBLE; ADD WITH BACON FAT TO DRAINED BEANS.

2. ADD BEANS TO WATER.

3. BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL BEANS ARE TENDER.
DRAIN; RESERVE 1 QT LIQUID. ADD RESERVED BEAN LIQUID, CRUMBLED BACON AND
3/4
TSP BLACK PEPPER. MIX LIGHTLY AND SERVE.

NOTE: 1. FOLLOW STEP 1. OMIT STEPS 2 AND 3. USE 25 LB 4 OZ (4-NO. 10 CN)
CANNED GREEN OR WAX BEANS FOR FROZEN BEANS. DRAIN; RESERVE 1 QT LIQUID FOR
USE IN STEP 4.

NOTE: 2. IN STEP 1, OMIT STEPS 2 AND 3. USE 2 LB (2-NO. 10 CN) CANNED
DEHYDRATED GREEN BEANS OR 1 LB 15 OZ (2-NO. 2 1/2 CN) CANNED DEHYDRATED
COMPRESSED GREEN BEANS FOR FROZEN BEANS. SEE RECIPE NO. Q-G-5000. DRAIN
BEANS; RESERVE 1 QT LIQUID. IN STEP 4, OMIT PEPPER; COMBINE RESERVED LIQUID
WITH INGREDIENTS.

NOTE: 3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000.

Q00704

SERVING SIZE: 1/2 CUP (3

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