Source: MRS 2024
MRS: 5545 — Vegetables (5500s)

Great Northern Beans (Vegetable)

Meal Component Contribution:
½ cup bean/pea/legume 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)
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.

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

2.

Portion ½ cup with 4 ounce spoodle or #8 scoop. Each portion provides ½ cup serving of beans/peas/legumes vegetables.

Mature Great Northern beans must be counted as either a vegetable or a meat/meat alternate and cannot be counted as meeting both components.

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.

Purchasing Guide

Use USDA Foods when available.

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