MEASURE (FOR 100 SERVINGS)
Peas, Blackeyed, Mature, Low Sodium, #10 Can, #2811
4 #10 cans + 6 1/2 cups
Liquid Smoke, Quart, #2248
Base, Bacon, Low Sodium, #349
Open cans and drain off half the liquid.
Add liquid smoke and bacon base to peas.
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
Serve immediately or cover and place in warmer until ready for service.
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 or Department of Defense (DOD) 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.
Dried beans may be used in place of canned dried black-eyed peas. Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to use.
Dried black-eyed peas must be counted as either a vegetable or a meat/meat alternate and cannot be counted as meeting both components at the same meal.
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