Search the recipe database
Baked Beans with Spice Blend (canned) - USDA
½ cup 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) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Beans, Baked, Vegetarian, Low Sodium, USDA, #100364 | 4 #10 cans + 6 1/2 cups |
Onions, Chopped, Dehydrated, #2738 | 3/4 cup |
Mustard, Powder, Dry, #2712 | 2 tablespoons |
Sauce, BBQ, Hickory Smoke, #2253 | 2 cups |
Water, Municipal, Mississippi | 2 cups |
Pepper, Black, Ground, #2718 | 1 teaspoon |
Spice Blend MS, Creole, No Salt, #2736 | 2 tablespoons |
Sauce, Worcestershire, Bulk, #2258 | 1/2 cup |
DIRECTIONS
1. | 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. |
2. | Mix the onions, mustard powder, BBQ sauce, water, black pepper, Creole Spice Blend, and Worcestershire sauce together. Divide the mixture evenly among the pans of the beans. |
3. | To bake: CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
4. | Remove the beans from the oven. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. |
5. | 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/lentils vegetables. If menued as a meat/meat alternate, ½ cup beans provides 2 oz. eq. of meat alternate. Baked 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 (Canned)" (MRS 5535) for a recipe that includes smoked ham.