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Baked Beans (Canned) - USDA Foods
1/2 cup of bean/pea/lentil vegetable
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
- Vegetables (Beans/Peas)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Ham, Cooked, Diced, Water Added, USDA | 8 ounces |
Beans, Baked, Vegetarian, Low Sodium, USDA, #100364 | 4 #10 cans + 6 1/2 cups |
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Onions, Chopped, Dehydrated, #2738 | 2 cups |
Mustard, Powder, Dry, #2712 | 1/4 cup |
Sugar, Brown, #2024 | 3 cups , packed |
Water, Municipal, Mississippi | 1 quart |
Paste, Tomato, #10 Can, #2825 | 2 cups |
Sauce, Worcestershire, Bulk, #2258 | 1/2 cup |
DIRECTIONS
1. | If the ham is frozen, thaw it in the refrigerator. Drain the ham thoroughly on the day of assembly. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Pour the canned beans into 12" x 20" x 4" steamtable pans that have been sprayed with pan release spray. For 100 servings, use 2 half-size steamtable pans. |
3. | Combine the onions, dry mustard, brown sugar, water, tomato paste, ham, and Worcestershire sauce. Blend the ingredients together well. |
4. | Divide mixture evenly over beans in each steamtable pan. |
5. | To bake:
Remove cover during last half hour of baking to brown beans. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | 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. |
7. | Portion with 4 ounce ladle or 4 ounce spoodle per serving. Each portion provides ½ cup of bean/pea/lentil vegetable. 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 4 hours. |
Production Notes
-If menued as a vegetable, ½ cup beans provides a ½ cup of peas/beans vegetables. If menued as a meat/meat alternate, ½ cup beans provides 2 oz. eq. of meat alternate. Navy 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.
Purchasing Guide
-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.
-If changes are made in ingredients, check the crediting information, and re-calculate the nutrition analysis.
-Use USDA Foods or Department of Defense (DoD) products when available.
Miscellaneous Notes
-Please see recipes "Baked Beans (Vegetarian)" (MRS 5000) for a vegetarian baked beans recipe and "Baked Beans with Spice Blend (Canned)" (MRS 5540) for a recipe using the MS Creole Spice Blend.
Nutrients Per Serving
Illustrated Presentation of Baked Beans (Canned) - USDA Foods
| 1. |  1 serving of Baked Beans (Canned) |