| Yield 1X: | 309.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, onion | ||
| Portions: | 51.5 | ||||
| Shelf life: | 2 days | ||||
| Date: | 7.26.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Bacon ends, medium dice | 2 | |
| Garlic, minced | 4.00 | |
| Onions, small dice | 2 | |
| San Marzano tomatoes, crushed (can) | 1.00 | |
| Romano beans, stems off, cooked soft | 15 |
Carefully measure and prepare all ingredients. Heat a suitable pot over high heat, and add the bacon. Cook, stirring, until the bacon renders and becomes golden brown.
Add garlic, and stir for 15 seconds, then add onions and a little salt and pepper, and cook, stirring occasionally until the onions are soft. Add the tomatoes, bring to a boil, then reduce to a simmer. Cook for 30 minutes, stirring occasionally, then add the blanch beans.
Bring the mixture to a boil, then reduce to a simmer. Cook until the beans are soft. Remove from the heat, season to taste with salt and pepper, then transfer to a hotel pan to cool.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Reheat in a pot over medium flame. Hold in the steam table.