1. Pick Over Beans Removing Discolored Beans And Foreign Matter. Wash Thoroughly In Cold Water.

2. Cover With Cold Water; Bring To A Boil; Boil 2 Minutes. Turn Off Heat. Cover; Let Stand 1 Hour.

3. Combine Soup And Gravy Base With Water. Add To Beans; Bring To A Boil; Cover; Simmer 2 Hours Or Until Beans Are Tender.

4. Add Carrots, Onions, Pepper And Tomates To Bean Mixture. Simmer 30 Minutes.

5. Blend Flour And Water To Form A Smooth Paste. Stir Into Soup; Cook 10 Minutes.

**All Notes Are Per 100 Portions.

Carrots And 2 Lb 4 Oz Dry Onions A.P. Will Yield 2 Lb Chopped Onions.

2. In Step 4, 4 Oz (1 1/3 Cups) Dehydrated Onions May Be Used. See Recipe No. A-11.

3. One-D Ladle May Be Used. See Recipe No. A-4.