Servings: 100 Portions (1 Pan)
Portions: 1/2 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
2-1/4 gallon (20 lb 10 oz or 3-No. 10 can) kidney beans, canned
5 gallon water, cold
6 tablespoon salt
to cover (variable) water, hot
1 quart (1 lb 4 oz) onions, dry, chopped
1-1/2 quart (1 lb 8 oz) celery, fresh, finely diced
5 teaspoon (5 cloves) garlic, dry, minced
1 cup salad oil
1 cup (2 oz) parsley, fresh, chopped
1/2 teaspoon thyme, ground
1 teaspoon oregano, ground
3 tablespoon (2 oz) salt
1 teaspoon pepper, black
1 tablespoon sugar, granulated
10-1/2 cups (5 lb 10 oz or 3-No. 2-1/2 can) tomato paste, canned
1 gallon bean liquid and water
1-1/2 cups cheese, grated, Parmesan
Drain beans; reserve liquid; set aside liquid and beans. Sauté onions, celery, and garlic in oil 10 minutes or until tender. Add herbs, spices, salt, pepper, sugar, tomato paste and liquids to vegetables; bring to a boil; reduce heat and simmer 10 minutes.
Place beans in roasting pan; add sauce; mix carefully. Cover; bake 1 hour. Sprinkle cheese over top of beans.
NOTE:
Additional water may be added, if necessary, to keep beans moist.