Source: MRS 2015
MRS: 1033 — Vegetables (1000s)

Creole Green Beans (Canned)

Meal Component Contribution:
½ cup other vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Other)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beans, Cut Green, Canned, Low Sodium, #10 Can, #2801
3  #10 can(s)
Tomatoes, Diced, #10 Can, #2828
1 1/2 #10 can(s) + 6 1/2 cup(s)
Onion Powder, #2714
1  tablespoon(s) + 1  teaspoon(s)
Garlic Powder, #2709
1  tablespoon(s) + 1  teaspoon(s)
Pepper, Black, Ground, #2718
1  tablespoon(s) + 1  teaspoon(s)
Spice Blend MS, Creole, No Salt, #2736
1  tablespoon(s) + 1  teaspoon(s)
Margarine, Bulk, #1319
8  ounce(s)
DIRECTIONS

1.

Open cans of green beans and tomatoes.
Drain green beans and combine with diced tomatoes.

2.

COOKING METHODS

To steam vegetables:

  • Place vegetables, tomatoes, margarine, and seasonings in steamtable pans.
  • Steam for 5 minutes.

To heat vegetables:

  • Place vegetables in stockpot or steam-jacketed kettle with other ingredients.
  • Heat only long enough to bring to serving temperature. Do not allow to boil.
  • Transfer to steamtable pans.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

3.

Serve immediately or cover with plastic wrap and place in warmer until ready for service.
Portion with a perforated 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of other vegetable.

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.

Production Notes

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 Vegetables“ provides seasoning and serving ideas for vegetables.

Nutrients Per Serving
Calories
42
Carbohydrates
4.42 g
Dietary Fiber
1.76 g
Protein
1.50 g
Sodium
174.78 mg
Total Fat
1.96 g
Sat. Fat
0.85 g
Trans Fat
0.00 g


Illustrated Presentation of Creole Green Beans (Canned)
1.

1 serving of Creole Green Beans