Source: MRS 2018
MRS: 1010.1 — Vegetables (1000s)

Tex-Mex Beans (Canned) - USDA Foods

Meal Component Contribution:
½ cup bean/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)
Onions, Frozen, Diced, #1610
1 pound(s)
Bell Peppers, Green, Whole, Fresh, #4104
2 pound(s) + 4 ounce(s)
Beans, Black, Turtle, Dry, #10 Can, #2800
1 #10 can(s) + 6 1/2 cup(s)
Beans, Canned, Kidney, #10, Low Sodium, #2802
1 #10 can(s) + 6 1/2 cup(s)
Beans, Pinto, Dry, Low Sodium, #10 Can, #2805
1 #10 can(s) + 6 1/2 cup(s)
Water, Municipal, Mississippi
2 quart(s)
Tomatoes, Diced, #10 Can, #2828
1 #10 can(s)
Salsa, Bulk, #A237-USDA Foods
1 quart(s)
Mustard, Prepared, Yellow, Bulk, #2251
8 ounce(s)
Salt, Table, #2219
1 tablespoon(s)
Liquid Smoke, Quart, #2248
3 ounce(s)
Spice Blend MS, Southwest, No Salt, #2735
1 tablespoon(s)
DIRECTIONS

1.

Cook onions and green peppers until tender in steamer or small steam-jacketed kettle.

2.

Drain canned beans in colander and rinse under cool running water to remove starchy liquid.

3.

Combine water, tomatoes, salsa, mustard, salt, and liquid smoke in a steamtable pan (12" x 20" x 4").
Add beans, onions and green peppers.
For 100 servings, use 2 steamtable pans.
Cover pan tightly with foil.

4.

To bake:

Conventional oven:  350 degrees F for 45 minutes to 1 hour.
Convection oven:     350 degrees F for 45 minutes.

CCP:  Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.

5.

Serve immediately or cover and place in warmer until ready for service.
Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of beans/peas vegetables.

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 Beans and Peas“ provides seasoning and serving ideas for beans.

Miscellaneous Notes

Beans must be counted as either a vegetable or a meat/meat alternate and cannot be counted as meeting both components in the same meal.

Nutrients Per Serving
Calories
124
Carbohydrates
22.31 g
Dietary Fiber
8.35 g
Protein
7.51 g
Sodium
299.00 mg
Total Fat
0.80 g
Sat. Fat
0.15 g
Trans Fat
0.00 g


Illustrated Presentation of Tex-Mex Beans (Canned) - USDA Foods
1.

Beans in a steam table pan

2.

1 serving of Tex-Mex Beans