Source: MRS 2015
MRS: 1036 — Vegetables (1000s)

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)

Beans, Cut Green, Canned, Low Sodium, #10 Can, #2801
4  #10 can(s) + 9  cup(s)
Oil, Vegetable, #2507
3/4 cup(s)
Base, Bacon, Low Sodium, #349
1  tablespoon(s)
Liquid Smoke, Quart, #2248
1/2 ounce(s)


To steam green beans:

  • Place green beans and other ingredients in steamtable pans.
  • Stir carefully to avoid breaking beans.
  • Steam for 4 to 6 minutes.

To boil green beans:

  • Place green beans and other ingredients in stockpot or steam-jacketed kettle.
  • Stir carefully to avoid breaking beans.
  • Bring to a boil. (For 100 servings, use approximately 1 to 3 quarts of water.)
  • Reduce heat and simmer for 5 to 6 minutes. Place in steamtable pans for serving.

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


Serve immediately or cover with plastic wrap and place in warmer until ready for service.
Portion with a perforated 4 ounce spoodle or a #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 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 Vegetables“ provides seasoning and serving ideas for vegetables.

Nutrients Per Serving
4.45 g
Dietary Fiber
1.76 g
1.30 g
92.42 mg
Total Fat
1.79 g
Sat. Fat
0.21 g
Trans Fat
0.00 g