Source: MRS 2015
MRS: 1002 — Vegetables (1000s)

Baked Beans w/Spice Blend (canned)

Meal Component Contribution:
1/2 cup beans/peas vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Beans/Peas)
  •  Vegetables (Beans/Peas)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beans, Baked, Vegetarian, Low Sodium, #10 Can, #2806
4 #10 can(s) + 3 1/4 cup(s)
Pan Release Spray, Vegetable Oil, #2514
5 gram(s)
Onions, Chopped, Dehydrated, #2738
3/4 cup(s)
Mustard, Powder, Dry, #2712
2 tablespoon(s)
Sauce, BBQ, Hickory Smoke, #2253
1/2 quart(s)
Water, Municipal, Mississippi
2 cup(s)
Spice Blend MS, Creole, No Salt, #2736
2 tablespoon(s)
Pepper, Black, Ground, #2718
1 teaspoon(s)
DIRECTIONS

1.

Open canned beans.
Pour into 12" x 20" x 4" steamtable pans that have been sprayed with pan release spray.

2.

Add onions, mustard powder, barbeque sauce, water, black pepper, and Creole Spice Blend to beans.
Stir lightly to until mixed. Cover pans with aluminum foil.

3.

To bake:
Conventional oven: 350 degrees F for 1 ½ hours.
Convection oven:  350 degrees F for 45 minutes.
During last 30 minutes of baking remove foil to encourage browning.

4.

Portion with 4 ounce ladle or 4 ounce spoodle per serving. Each portion provides ½ cup of beans/peas.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Dried Beans and Peas“ provides seasoning and serving ideas for beans and peas.

Miscellaneous Notes

1 pound, 8 ounces of fresh onions may be substituted for dehyrated onions.

Baked beans must be counted as either a vegetable or meat/meat alternate and cannot be counted as meeting both components in the same meal.
Please see recipes "Baked Beans (Canned)" (MRS 1000) for a baked beans recipe using the ham and "Baked Beans (Vegetarian)" (MRS 918) for a recipe using the MS Southwest Spice Blend.

Nutrients Per Serving
Calories
132
Carbohydrates
29.99 g
Dietary Fiber
5.43 g
Protein
6.30 g
Sodium
194.00 mg
Total Fat
0.55 g
Sat. Fat
0.10 g
Trans Fat
0.00 g


Illustrated Presentation of Baked Beans with Spice Blend (canned)
1.

1 serving of Baked Beans w/Spice Blend (canned)