Source: MRS 2015
MRS: 913 — Vegetarian Entrées (900s)

Kidney Beans (Canned)

Meal Component Contribution:
2 oz. eq. meat/meat alternate
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate
  •  Meat/Meat Alternate

Beans, Canned, Kidney, #10, Low Sodium, #2802
5  #10 cans + 4 1/3 cups
Spice Blend MS, Creole, No Salt, #2736
1/4 cups


Open #10 cans and pour into braising pan.


Add Creole Spice Blend. Cook slowly until vegetables are tender, about ½ hour. Add more water if needed.

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


Drain some liquids from beans and place in serving pans. Serve immediately or cover and place in warmer until ready for service.


Portion ½ cup with #8 scoop or 4 ounce spoodle. A ½ cup portion provides 2 oz. eq. 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.

Production Notes

Use USDA Foods products when available.
Canned or frozen vegetables may be used instead of canned. Refer to the Food Buying Guide for School Meal Programs for appropriate measurements 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.

Batch cook:  Prepare only what can be served in a 30 minute period to maintain maximum quality.

Miscellaneous Notes

Yield: 100 servings = 3 gallons.
If menued as a vegetable, ½ cup provides a ½ cup of peas/beans vegetables. Kidney beans must be counted as either a meat/meat alternate or a vegetable and cannot be counted as meeting both components in the same meal.

Nutrients Per Serving
17.64 g
Dietary Fiber
7.25 g
5.94 g
123.76 mg
Total Fat
0.38 g
Sat. Fat
0.06 g
Trans Fat
0.00 g