Servings: 100 Portions
Portions: 1/2 Cup Each
5 quart (8 lb variable) beans, black-eye, kidney, lima, pinto or white, dry
5 gallon water, cold
1-1/2 quart (2 lb) bacon, chopped
3 3/4 tablespoon (2-1/2 oz) salt
1 tablespoon pepper, black
to cover (variable) water
Pick over and wash beans thoroughly. Cover with 5 gallon water; bring to a boil; boil 2 minutes. Turn off heat. Cover and let soak 1 hour. Add bacon, salt, pepper, and water to beans. Bring to boil; cover. Simmer 1-1/2 hours or until beans are tender, but not mushy. Add boiling water if beans become dry.
ALTERNATE METHOD:
Cover beans with cool water and soak overnight. Add bacon, salt, pepper, and water to beans. Bring to boil; cover. Simmer 1-1/2 hours or until beans are tender, but not mushy. Add boiling water if beans become dry.