MEASURE (FOR 100 SERVINGS)
Beans, Baked, Vegetarian, Low Sodium, #10 Can, #2806
4 #10 cans + 3 1/4 cups
Onions, Chopped, Dehydrated, #2738
5 ounces + 1/4 ounces
Mustard, Powder, Dry, #2712
Sugar, Brown, #2024
3 cups , packed
Water, Municipal, Mississippi
Paste, Tomato, #10 Can, #2825
Spice Blend MS, Southwest, No Salt, #2735
Sauce, Worcestershire, Bulk, #2258
Pour canned beans into steamtable pans (12" x 20" x 4"). For 100 servings, use 2 steamtable pans.
Combine onions, dry mustard, brown sugar, water, tomato paste, spice blend, and worchestershire sauce. Blend well. Divide mixture evenly between steamtable pans. Throughly combine with beans.
Pour 2 pounds, 11 ounces of mixture over beans in each steamtable pan. Stir to combine. Cover pans.
Remove cover during last half hour of baking to brown beans.
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
Portion with 4-ounce ladle or 4 ounce spoodle (½ cup) for 2 oz. eq. serving of meat/meat alternate.
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 products 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 Meal" provides seasoning and serving ideas for entrées.
3 pounds of fresh onions may be substituted for the dehyrated onions.
Please see recipes "Baked Beans (Canned)" (MRS 1000) for a baked beans recipe using the ham and "Baked Beans with Spice Blend (Canned)" (MRS 1002) for a recipe using the MS Creole Spice Blend.
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