Frank's Recipes! Simmered Dry Beans (black-eye, kidney, lima, pinto, and white) for 100

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Simmered Dry Beans (black-eye, kidney, lima, pinto, and white) for 100

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.