Great Northern Beans (Canned)-USDA (M/MA)

Meal Component Contribution:
1 oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service

Meat/Meat Alternate

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Beans, Great Northern, #10 Can, USDA #10037	6 #10 cans + 1 1/4 quarts
Margarine, Bulk, #1319	8 ounces
Spice Blend MS, Italian, No Salt, #2734	1/2 cup
Onion Powder, #2714	1/2 cup

DIRECTIONS

1.	Open the cans of beans and drain the liquid from half of the cans.
2.	COOKING METHODS: To steam: Open the cans and drain the liquid from half of the cans. Place beans in solid steamtable pans. Equally distribute margarine, Italian Seasoning, and onion powder among pans. Stir the ingredients gently and then cover the pans. Steam for 4-6 minutes or until heated through. Stir gently to combine. Cover and hold for service. To heat: Open the cans and drain the liquid from half of the cans. Place beans in a braising pan, stockpot, or steam-jacked kettle. Add margarine, Italian Seasoning, and onion powder. Stir the ingredients gently. Bring to a boil. Reduce heat and stir gently to avoid breaking beans. Simmer for 5-6 minutes or until heated through. Transfer to a solid steamtable pan. Cover and hold for service. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. CCP: Cover and hold for service at 135 degrees
3.	Remove the beans from the oven. 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 or higher. Check temperature every 30 minutes.
4.	Portion ½ cup with 4 ounce spoodle or #8 scoop. Each portion provides 2 oz. eq. meat/meat alternate. CCP: Hold and maintain the product at a minimum temperature 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 or lower within an additional 4 hours.

Production Notes

-Use USDA food products when available.
-Refer to USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.

Miscellaneous Notes

-If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
- If menued as a vegetable, ½ cup beans provides a ½ cup of peas/beans/lentils vegetables. If menued as a meat/meat alternate, ½ cup beans provides 2 oz. eq. of meat alternate. Great Northern Beans must be counted as either a meat/meat alternate or a vegetable and cannot be counted as meeting both components in the daily requirements. If this recipe is used as a bean/pea/lentil vegetable use recipe MRS #5545.1

Nutrients Per Serving

Calories

179

Carbohydrates

30.40 g

Dietary Fiber

5.38 g

Protein

6.48 g

Sodium

168.00 mg

Total Fat

2.86 g

Sat. Fat

0.73 g

Trans Fat

0.00 g

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Great Northern Beans (Canned)-USDA (M/MA)

DIRECTIONS

Production Notes

Miscellaneous Notes

Nutrients Per Serving