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Tex-Mex Beans (Canned) USDA Foods
½ cup of bean/pea/legume vegetables, 1/8 cup red/orange vegetables.
Number of Portions: 100 Size of Portion: ¾ cup
Recipe HACCP Process: #2 - Same day service
- Vegetables (Beans/Peas)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Onions, Frozen, Diced, #1610 | 2 quarts |
Bell Peppers, Green, Whole, Fresh, #4104 | 1 quart + 1 1/2 cups |
Beans, Black, Turtle, Dry, #10 Can, Low Sodium, #2800 | 2 #10 cans |
Beans, Kidney, Low Sodium, #10 Can, USDA Foods #100370 | 2 #10 cans |
Beans, Pinto, Dry, Low Sodium, #10 Can, USDA Foods, #A079 | 2 #10 cans |
Water, Municipal, Mississippi | 2 quarts |
Tomatoes, Diced, #10 Can, #2828 | 1 #10 can |
Salsa, Bulk, #A237-USDA Foods | 1 quart |
Mustard, Prepared, Yellow, Bulk, #2251 | 1 cup |
Salt, Table, #2723 | 1 tablespoon |
Spice Blend MS, Southwest, No Salt, #2735 | 1 tablespoon |
Liquid Smoke, #2248 | 3/4 cup |
DIRECTIONS
1. | Thaw the peppers in the refrigerator. Drain them thoroughly on the day of the assembly. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | Cook the onions and green peppers until they are tender in a steamer or small steam-jacketed kettle. |
3. | Drain the canned beans in a colander and rinse them under cool running water to remove all of the starchy liquid. |
4. | Divide beans, onions and green peppers equally among pans ( 12" x 20" x 4"). For 50 servings, use 1 steamtable pan. For 100 servings, use 2 steamtable pans. |
5. | Combine the water, tomatoes, salsa, mustard, salt, Southwest Spice Blend, and liquid smoke in a container. Divide the mixture equally among the steam table pans and stir gently to combine all of the ingredients. Cover the pans. |
6. | To bake: Conventional oven: 350 degrees F for 45 minutes to 1 hour. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. |
7. | Serve them immediately, or cover the beans and place them in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
8. | Portion with 6 ounce spoodle or #6 scoop per serving. Each portion provides ½ cup of bean/pea/legume vegetables and 1/8 cup red/orange vegetables. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours. |
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
Illustrated Presentation of Tex-Mex Beans (Canned) - USDA Foods
| 1. | _300_200_int_c1.jpg) Tex Mex Style Beans in a steam table pan | 2. | _300_200_int_c1.jpg) 1 serving of Tex-Mex Style Beans |