Spanish Style Kidney Beans

Recipe No. 555 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 — 15 pounds (9½ No. 56 dippers)
• Water, cold — 3¼ gallons (13 No. 56 dippers)
• Salt — as needed

Onions, chopped — 2½ pounds (2½ No. 56 dippers)

• Peppers, green, chopped — 1½ pounds (1½ No. 56 dippers)
• Tomato puree — 1 No. 10 can
• Meat stock — 1 quart (1 No. 56 dipper)
• Pork, salt, diced — 2¼ pounds
• Salt — 4 ounces (8 mess kit spoons)
• Pepper — as needed
• Paprika — as needed

Directions

1. Wash beans thoroughly. Cover with cold water; soak 3 to 4 hours.
2. Add salt. Cover and heat to boiling point; reduce heat and simmer until tender but not split or mushy.
3. Combine remaining ingredients. Add to beans; mix well.
4. Pour into well greased baking pans.
5. Bake in moderate oven (350° F.) 1½ to 2 hours.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Beans, kidney — 1 lb 3¼ oz Water, cold — 1 qt Salt — to taste Onions, chopped — 3¼ oz Peppers, green, chopped — 2 oz Tomato puree — 1 cup Meat stock — 5 tbsp Pork, salt, diced — 3 oz Salt — about 2 tsp Pepper — to taste Paprika — to taste

Add hot water during baking if necessary.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 555, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.