|BEANS,WHITE,DRY||6-1/4 lbs||3 qts 2 cup|
|WATER,COLD||16-3/4 lbs||2 gal|
|HAM BROTH (FROM MIX)||5 gal|
|PORK,HOCKS,(CURED & SMOKED),FROZEN||2-1/2 lbs|
|CARROTS,FRESH,SHREDDED||1 lbs||1 qts 1/8 cup||1-1/4 lbs|
|ONIONS,FRESH,CHOPPED||2 lbs||1 qts 1-5/8 cup||2-1/4 lbs|
|PEPPER,BLACK,GROUND||1/8 oz||1/3 tsp|
|FLOUR,WHEAT,GENERAL PURPOSE||13-1/4 oz||3 cup|
|WATER,COLD||2-1/8 lbs||1 qts|
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 Prepare stock according to recipe. Add to beans; bring to a boil; cover; simmer 2 hours or until beans are tender.
4 Place thawed, smoked, cured pork hocks in water to cover. Simmer 1 hour; remove from heat; cool. Remove lean meat; chop into
5 Add carrots, onions, pepper and chopped ham hocks to bean mixture. Simmer 30 minutes.
6 Blend flour and water to form a smooth paste. Stir into soup; cook 10 minutes. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.
|140 cal||23 g||9 g||2 g||4 mg||650 mg||79 mg|