MEASURE (FOR 100 SERVINGS)
Beans, Baked, Vegetarian, Low Sodium, #10 Can, #2806
4 #10 cans + 6 1/2 cups
Pan Release Spray, Vegetable Oil, #2514
10 second spray
Onions, Chopped, Dehydrated, #2738
Mustard, Powder, Dry, #2712
Sauce, BBQ, Hickory Smoke, #2253
Water, Municipal, Mississippi
Pepper, Black, Ground, #2718
Spice Blend MS, Creole, No Salt, #2736
Sauce, Worcestershire, Bulk, #2258
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.
Add the onions, mustard powder, BBQ sauce, water, black pepper, Creole Spice Blend, and Worcestershire sauce to the beans.
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Portion with 4 ounce ladle or 4 ounce spoodle per serving. Each portion provides ½ cup of bean/pea/legume 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 2 hours.
Use USDA 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.
1 pound, 8 ounces of fresh onions may be substituted for dehyrated onions.
Baked beans must be counted as either a vegetable or meat/meat alternate and cannot be counted as meeting both components in the same meal.
Please see recipes "Baked Beans (Canned)" (MRS 1000) for a baked beans recipe using the ham and "Baked Beans (Vegetarian)" (MRS 918) for a recipe using the MS Southwest Spice Blend.
1 serving of Baked Beans w/Spice Blend (canned)
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