Source: MRS 2015
MRS: 1040 — Vegetables (1000s)

Green Beans with Potatoes (Canned)

Meal Component Contribution:
1/8 cup starchy vegetable, 3/8 cup other vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Other) Vegetables (Starchy)
  •  Vegetables (Other)
  •  Vegetables (Starchy)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beans, Cut Green, Canned, Low Sodium, #10 Can, #2801
4 #10 can(s)
Potato, Whole, White, #10 Can, #2822
1 #10 can(s) + 3 1/2 cup(s)
Margarine, Bulk, #1319
1 cup(s)
Onion Powder, #2714
1 tablespoon(s) + 1 teaspoon(s)
Garlic Powder, #2709
1 tablespoon(s) + 1 teaspoon(s)
Pepper, Black, Ground, #2718
1 tablespoon(s) + 1 teaspoon(s)
DIRECTIONS

1.

Open cans and drain green beans and potatoes. Combine green beans, potatoes, margarine, and seasonings in steamtable pans.

2.

COOKING METHODS

To steam vegetables:

  • Place vegetables in solid steamtable pans.
  • Steam 5 minutes.

To heat vegetables:

  • Place vegetables in stockpot or steam-jacketed kettle. Add small amount of water.
  • Heat only long enough to bring to serving temperature. Do not allow to boil.
  • For service, place in steamtable pans.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

3.

Serve immediately or cover and place in warmer until ready for service.
Portion with #8 scoop or 4 ounce spoodle per serving. Each portion provides 1/8 cup starchy vegetable and 3/8 cup other vegetable.

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 or Department of Defense (DOD) 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 Vegetables“ provides seasoning and serving ideas for vegetables.

Nutrients Per Serving
Calories
53
Carbohydrates
7.59 g
Dietary Fiber
2.15 g
Protein
1.48 g
Sodium
151.18 mg
Total Fat
1.94 g
Sat. Fat
0.86 g
Trans Fat
0.00 g