Servings: 100 Portions
Portions: 1/2 Cup Each
16 lb. beans, green or wax, frozen
4 tablespoon salt
to cover (variable) water, boiling
3 quart (3 lb) onions, dry, sliced
1-1/2 cups (12 oz) butter or margarine
2-1/4 tablespoon (1-1/2 oz) salt
3/4 teaspoon pepper, black
2 cloves garlic, minced
3/4 gallon (6 lb 6 oz or 1-No. 10 can) tomatoes, canned, crushed
Add beans; cover with water. Add 4 tablespoon salt. Bring to a boil; cover and simmer 10 minutes or until tender. Drain. Reserve 1 quart liquid. Set beans and liquid aside. Sauté onions and garlic in butter or margarine until tender. Combine tomatoes, onions, beans, bean liquid, 2-1/4 tablespoon salt, and pepper. Mix lightly. Heat to serving temperature.
NOTE:
25 lb 4 oz (4-No. 10 can) canned green beans may be substituted for frozen beans. Drain; reserve 1 quart liquid. Proceed with remaining steps. Delete salt in last part of recipe.