7 qt WATER; COLD
3 lb BACON;SLICED FZ
3 tb GARLIC DEHY GRA
27 1/2 lb BEANS KIDNEY #10
2 lb ONIONS DRY
6 lb RICE 10LB
2 tb SALAD OIL; 1 GAL
1 tb PEPPER BLACK 1 LB CN
1 ts PEPPER RED GROUND
2 tb SALT TABLE 5LB

1. COMBINE RICE, WATER, SALT AND SALAD OIL; BRING TO A BOIL, STIRRING
OCCASIONALLY.

2. COVER TIGHTLY; SIMMER 20 TO 25 MINUTES. DO NOT STIR.

3. COOK BACON UNTIL CRISP; DRAIN. SET ASIDE 2 OZ (1/4 CUP) BACON FAT FOR
USE IN STEP 4; BACON FOR USE IN STEP 5.

4. SAUTE ONIONS IN BACON FAT ABOUT 1-2 MINUTES OR UNTIL LIGHTLY BROWNED.

5. COMBINE SAUTEED BACON AND ONIONS WITH UNDRAINED KIDNEY BEANS, PEPPERS,
AND GARLIC.

6. SIMMER 20 MINUTES.

7. SERVE OVER HOT RICE.
NOTE: 1. RICE MAY BE COOKED IN 350 F. OVEN. SUBSTITUTE BOILING WATER
FOR COLD WATER; PLACE EQUAL AMOUNTS OF INGREDIENTS IN 2 ROASTING PANS
(18 BY 24 INCHES); STIR, COVER, AND BAKE 30 TO 40 MINUTES.

NOTE: 2. RICE MAY BE COOKED IN SECTIONAL STEAMER. USE 6 1/2 QT BOILING
WATER; PLACE INGREDIENTS IN STEAMER PAN; STIR; STEAM APPROXIMATELY 20
MINUTES USING 5 TO 10 LB PRESSURE.

NOTE: 3. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE CARD A-11.

NOTE: 4. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS.

E01000

SERVING SIZE: 1/2 CUP RI

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