5 ga WATER; COLD
1 qt WATER; HOT
8 lb BEANS LIMA FZ
6 3/8 lb TOMATOES # 10 CAN
1 lb ONIONS DRY
1 lb SUGAR; GRANULATED 10 LB
1 ts PEPPER BLACK 1 LB CN
1/2 ts CLOVES GROUND
4 oz SALT TABLE 5LB

1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH
BEAN
THOROUGHLY.

2. COVER WITH WATER; ADD SALT. BRING TO A BOIL IN STEAM-JACKET KETTLE;
BOIL
MINUTES; TURN OFF HEAT.

3. COVER; LET SOAK 1 HOUR.

4. BRING BEANS TO A BOIL, IF NECESSARY, ADD WATER TO COVER BEANS. SIMMER
30
MINUTES.

5. ADD ONIONS, TAMATOES, SUGAR CLOVES SALT AND PEPPER; SIMMER 60 MINUTES
OR UNTIL BEANS ARE JUST TENDER.

NOTE: 1. ALTERNATE METHOD: FOLLOW STEP 1. OMIT STEPS 2 AND 3. COVER
BEANS
WITH COOL WATER; SOAK OVERNIGHT. FOLLOW STEPS 4 AND 5.

NOTE: 2. IN STEP 1, 8 LB PINTO OR WHITE DRY BEANS MAY BE USED FOR LIMA
BEANS.

NOTE: 3. IN STEP 5, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11000.

NOTE: 4. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY
CHOPPED
ONIONS.

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

Q00600

SERVING SIZE: 1/2 CUP

From the
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