MEASURE (FOR 75 SERVINGS)
Beans, Black, Turtle, Dry, #10 Can, #2800
4 #10 can(s)
Onions, Frozen, Diced, #1610
Tomatoes, Diced, #10 Can, #2828
1 #10 can(s)
Chili Powder, #2703
Pepper, Black, Ground, #2718
1 1/2 teaspoon(s)
Garlic Powder, #2709
Drain and rinse black beans.
Combine onions, tomatoes, and spices.
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
Pour into serving pans. Serve immediately or cover and place in warmer until ready for service.
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 or lower.
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 Dried Beans and Peas“ provides seasoning and serving ideas for beans and peas.
Black 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.
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