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Suggest a better description1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEANS THOROUGHLY. 2. COVER WITH WATER; BRING TO A BOIL IN A STEAM-JACKETED KETTLE; BOIL 2 MINUTES; TURN OFF HEAT. 3. COVER; LET SOAK 1 HOUR. 4. ADD BACON, SALT, AND PEPPER TO BEANS. 5. BRING TO A BOIL; ADD MORE WATER IF NECESSARY TO COVER BEANS; COVER. SIMMER 1 1/2 HOURS OR UNTIL BEANS ARE JUST TENDER. (EXTRA HOT WATER MAY BE ADDED, IF NECESSARY, TO KEEP BEANS COVERED.) 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. ONE-NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A04000. Recipe Number: Q00500 SERVING SIZE: 2/3 CUP From the
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 1 | ||
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 0.2mg | 0 % | |
Potassium 4.5mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 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: 1
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