MEASURE (FOR 100 SERVINGS)
Beans, Baked, Vegetarian, Low Sodium, #10 Can, #2806
4 #10 can(s) + 3 1/4 cup(s)
Pan Release Spray, Vegetable Oil, #2514
Onions, Chopped, Dehydrated, #2738
Mustard, Powder, Dry, #2712
Sauce, BBQ, Hickory Smoke, #2253
Water, Municipal, Mississippi
Spice Blend MS, Creole, No Salt, #2736
Pepper, Black, Ground, #2718
Open canned beans.
Add onions, mustard powder, barbeque sauce, water, black pepper, and Creole Spice Blend to beans.
Portion with 4 ounce ladle or 4 ounce spoodle per serving. Each portion provides ½ cup of beans/peas.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
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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