MEASURE (FOR 100 SERVINGS)
Peas, Blackeyed, Mature, Low Sodium, #10 Can, #2811
4 #10 cans + 6 1/2 cups
Margarine, Bulk, #1319
Liquid Smoke, #2248
1/3 cup + 2 teaspoons
Base, Bacon, Low Sodium, #349
Open the cans of black-eyed peas and drain off half of the liquid.
To steam black-eyed peas:
To heat black-eyed peas:
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Serve the lima beans immediately, or cover them and place them in a warmer until ready for service.
CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion with 4 ounce spoodle or #8 scoop 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 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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