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Baked Beans (Vegetarian)
2 oz. eq. serving meat/meat alternate
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Beans, Baked, Vegetarian, Low Sodium, #10 Can, #2806 | 4 #10 cans + 6 1/2 cups |
Onions, Chopped, Dehydrated, #2738 | 2 1/2 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 |
Spice Blend MS, Southwest, No Salt, #2735 | 2 tablespoons |
Sauce, Worcestershire, Bulk, #2258 | 2 tablespoons |
DIRECTIONS
1. | Pour the canned beans into steamtable pans (12" x 20" x 4") that have been sprayed with food resease spray. For 100 servings, use 2 steamtable pans. |
2. | Combine the dehydrated onions, dry mustard, brown sugar, water, tomato paste, Southwest Spice Blend, and worchestershire sauce. Blend the ingredients well. |
3. | Divide the mixture evenly (about 2 pounds 11ounces of mixture) among beans in each steamtable pan. Stir to combine thoroughly. Cover the pans with aluminum foil or a lid. |
4. | To bake: Remove the cover during last half hour of baking to brown beans. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
5. | Serve the beans immediately or cover them and hold them in the warmer until time for service. CCP: Cover and hold for service at 135 degrees F or higher. |
6. | Portion with #8 scoop or 4 ounce spoodle (½ cup) for 2 oz. eq. serving of meat/meat alternate. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check the 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 products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
Miscellaneous Notes
3 pounds of fresh onions may be substituted for the dehyrated onions.
Please see recipes "Baked Beans (Canned)" (MRS 5535) for a baked beans recipe using the ham and "Baked Beans with Spice Blend (Canned)" (MRS 5540) for a recipe using the MS Creole Spice Blend.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.