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Suggest a better description1. COOK BACON UNTIL PARTIALLY DONE. DRAIN FAT; SET ASIDE EQUAL AMOUNT BACON FAT FOR USE IN STEP 2. SET ASIDE BACON FOR USE IN STEP 4. 2. SAUTE ONIONS IN BACON FAT UNTIL TENDER. SET ASIDE FOR USE IN STEP 4. 3. ADD BEANS TOO SALTED WATER; BRING TO A BOIL; COVER; SIMMER 10 MINUTES. DRAIN; RESERVE EQUAL AMOUNT LIQUID AND BEANS. 4. COMBINE BEANS, BACON, ONIONS, RED PEPPER, RESERVED LIQUID AND CORN. COVER; CONTINUE COOKING 15 MINUTES. 5. SERVE WITH COOKING LIQUID (POT LIQUID). : **ALL NOTES ARE PER 100 PORTIONS. NOTES: 1. IN STEP 2, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB SLICED ONIONS. 2. IN STEP 2, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 3. IN STEP 5, 1-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: Q03900 SERVING SIZE: 1/2 CUP (4 From the
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 8 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 28.9mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 1.5g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8
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