Print
Email
Add a photoServings: 100
Ingredients
- 1 lb BACON,SLICED FZ
- 27Â 1/2 lb BEANS KIDNEY #10
- 1Â 1/2 lb ONIONS DRY
- 1Â 3/4 lb SUGAR, BROWN, 2 LB
- 1Â 219/500 lb CATSUP TOMATO#10
- 6 ounce MUSTARD PREP. 1 LB JAR
Directions
- PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
- 1. COOK BACON ACCORDING TO RECIPE NOS. L00200 Or possibly L00202. DRAIN.
- 2. COMBINE ONIONS, BEANS, CATSUP, SUGAR, MUSTARD AND BACON. MIX WELL.
- 3. BAKE, UNCOVERED, 1 1/2 TO 2 Hrs Or possibly Till BROWNED.
- **ALL NOTES ARE PER 100 PORTIONS.
- NOTE: 1. IN STEP 2, 1 LB 11 Ounce DRY ONIONS A.P. WILL YIELD 1 LB 8 Ounce CHOPPEDONIONS.
- NOTE: 2. IN STEP 2, 3 1/3 Ounce (2/3 C. PLUS 3 TBSP) DEHYDRATED ONIONS MAY BEUSED. SEE RECIPE NO. A01100.
- NOTE: 3. IN STEP 2, 27 LB 8 Ounce (8 1/2-NO. 3 CYL CN) CANNED WHITE BEANS WITHPORK IN TOMATO SAUCE MAY BE USED.
- NOTE:
- 4. OTHER SIZES AND TYPES OF PANS MAY BE USED.
- NOTE:
- 5. ONE NO. 8 SCOOP MAY BE USED.
- NOTE:
- 6. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 1 1/2 Hrs ON HIGH FAN; OPEN VENT.
- SERVING SIZE: 1/2 C.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 100 servings | |
| Calories 164 | |
| Calories from Fat 25 | 15% |
| Total Fat 2.82g | 4% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 482mg | 20% |
| Potassium 349mg | 10% |
| Total Carbs 28.12g | 7% |
| Dietary Fiber 6.7g | 22% |
| Sugars 11.75g | 8% |
| Protein 7.23g | 12% |
