Corn and Kidney Beans
Recipe No. 585 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 585 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Beans, kidney, dry — 6 pounds*
- Water, cold — as needed
- Salt — as needed
- Corn — 2 No. 10 cans
- Bacon, diced — 6½ ounces
- Chili sauce — ½ pint (¼ No. 56 dipper)
- Salt — as needed
Directions
- Wash beans thoroughly. Cover with cold water; soak 3 to 4 hours.
- Add salt. Cover and heat to boiling point; reduce heat and simmer until tender but not split or mushy.
- Drain part of liquid from beans and part from corn. Combine beans and corn; heat.
- Fry bacon until crisp.
- Combine vegetables, bacon, bacon fat, chili sauce and salt just before serving.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Beans, kidney, dry — 7⅔ oz Water, cold — to taste Salt — to taste Corn — 2 cups Bacon, diced — ½ oz Chili sauce — 1¼ tbsp Salt — to taste
Two No. 10 cans kidney beans may be substituted for the 6 pounds dry kidney beans.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 585, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.