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

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.

* Second Listing "Water, Hot". 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 8.

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.

8. Place Equal Amount Cooked Beans In Each Pan; Add Equal Amount Sauce; Mix

Carefully.

9. Cover; Bake 1 Hour.

10. Sprinkle Cheesse Over Beans.

**All Notes Are Per 100 Portions.

Beans

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

Be

Used. See Recipe No. A01100.

Chopped

Onions And 2 Lb 1 Oz Fresh Celery A.P. Will Yield 1 Lb 8 Oz Finely Diced Celery.

Be Used. Saute' With Onions.

Used.