Recipe#1080

Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each
Pan Size:
Temperature:

INGREDIENTS

16 lb. beans, green or wax, frozen
4 tbsp. salt
to cover (variable) water, boiling
3 qt. (3 lb) onions, dry, sliced
1 1/2 cups (12 oz) butter or margarine
2 1/4 tbsp. (1 1/2 oz) salt
3/4 tsp. pepper, black
2 cloves garlic, minced
3/4 gal. (6 lb 6 oz or 1-No. 10 cn) tomatoes, canned, crushed

INSTRUCTIONS

Add beans; cover with water. Add 4 tbsp salt. Bring to a boil; cover and simmer 10 minutes or until tender. Drain. Reserve 1 qt liquid. Set beans and liquid aside. Saute onions and garlic in butter or margarine until tender. Combine tomatoes, onions, beans, bean liquid, 2 1/4 tbsp salt, and pepper. Mix lightly. Heat to serving temperature.

NOTE: 25 lb 4 oz (4-No. 10 cn) canned green beans may be substituted for frozen beans. Drain; reserve 1 qt liquid. Proceed with remaining steps. Delete salt in last part of recipe.