SPANISH BEAN SOUP (218) RECIPE (114)

Name	Value
NAME	SPANISH BEAN SOUP
INGREDIENT	BEANS, KIDNEY, CND, IN BRINE QUANTITY: 20.25 ASSOCIATED NUTRIENT: BEANS, KIDNEY, ALL TYPES, CANNED NUTRIENT AMOUNT IN LBS.: 20.25 WATER, TAP QUANTITY: 2.5 ASSOCIATED NUTRIENT: WATER ONIONS, DEHYD, CHOPPED QUANTITY: .25 ASSOCIATED NUTRIENT: ONIONS, DEHYDRATED, FLAKED NUTRIENT AMOUNT IN LBS.: .25 PEPPERS, GREEN, DEHYD, DICED QUANTITY: .03125 DRIPPINGS, MEAT QUANTITY: .02344 SALT QUANTITY: .1875 ASSOCIATED NUTRIENT: SALT, TABLE NUTRIENT AMOUNT IN LBS.: .1875 PEPPER, BLACK, GROUND QUANTITY: .03125 ASSOCIATED NUTRIENT: PEPPER, BLACK NUTRIENT AMOUNT IN LBS.: .03125
PRINT RECIPE	YES
COST/PORTION	.066
PRE-PREP STATE	SCRATCH
NUMBER OF PORTIONS	100
DIRECTIONS	1) PUREE BEANS, ADD WATER AND HEAT. 2) ADD ONIONS, GREEN PEPPERS AND BACON FAT (OR SHORTENING) TO BEANS. COOK UNTIL VEGETABLES ARE TENDER. 3) ADD TOMATO PUREE, SALT AND PEPPER TO BEAN MIXTURE. MIX TO DISTRIBUTE. HEAT THOROUGHLY. 4) NOTE: STRAIN OR BLENDERIZE FOR PUREED DIET.
PORTION SIZE	6-FLOZ
PREPARATION TIME	1-3/4 HRS
EQUIPMENT
SERVING UTENSIL	6-OZ LADLE
DEFAULT CATEGORY	SOUP
SYNONYM	A-106