Pan: 12 By 20 By 4-Inch Steam Table Pan Temperature: 350 F. Oven

In Step 5, Us 20 Lb 10 Oz (21-No. 300 Or No. 303 Cn) Canned Pinto Beans. Follow Steps 6 Through 8. In Step 9, Bake 2 Hours Or Until Beans Are Tender. Follow Step 10. 1. Pick Over Beans, Removing Discolored Beans And Foreign Matter. Wash Beans Thoroughly.

2. Cover With Water; Bring To A Boil; Boil 2 Minutes; Turn Off Heat.

3. Cover; Let Soak 1 Hour. 4, Bring Beans To A Boil; Add More Water To Cover Beans If Necessary. Simmer 1 1/2 Hours Or Until Beans Are Just Tender.

5. Drain Beans; Reserve Liquid For Use In Step 7, And Beans For Use In Step

6. Saute' Onions And Celery In Salad Oil Or Shortening 10 Minutes Or Until Tender.

7. Add Parsley, Thyme, Oregano, Salt, Pepper, Sugar, Garlic, Basil, Tomato Paste, And Liquids To Onion Mixture; Bring To A Boil; Reduce Heat; Simmer 10 Minutes. S.

8. Place 1 Gal Cooked Beans In Each Pan; Add 3 3/4 Qt Sauce; Mix Carefully.

9. Cover; Bake 1 Hour.

10. Sprinkle Cheese Over Beans.

With Cool Water; Soak Overnight. Follow Steps 4 And 5.

2. In Step 6, 2 3/4 Oz (2/3 Cup Plus 3 Tbsp) Dehydrated Onions May Be Used. See Recipe No. A-11.

3. In Step 6, 1 Lb 6 Oz Dry Onions A.P. Will Yield 1 Lb 4 Oz Chopped Onions And 2 Lb 1 Oz Fresh Celery A.P. Will Yield 1 Lb 8 Oz Finely Diced Celery.

4. In Step 7, 1/2 Oz (1 2/3 Tbsp-5 Cloves) Minced Dry Garlic May Be Used. Saute' With Onions.

5. In Step 7, 1/4 Cup Dehydrated Parsley May Be Used.

6. In Step 7, 3-36 Oz Cn Canned Tomato Juice Concentrate May Be Used.

7. Other Sizes And Types Of Pans May Be Used. See Recipe No. A-25.

8. In Step 9, If Convection Oven Is Used, Bake At 325 F 45 Minutes On Low Fan, Open Vent.

9. One No. 8 Scoop May Be Used. See Recipe No. A-4.