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Pinto Beans (Canned) (bean/pea/legume)
½ cup serving bean/pea/legume vegetable
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
- Vegetables (Beans/Peas)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Beans, Pinto, Dry, Low Sodium, #10 Can, #2805 | 5 #10 cans + 7 cups |
Spice Blend MS, Southwest, No Salt, #2735 | 1/2 cup |
Onions, Chopped, Dehydrated, #2738 | 2 cups |
Salt, Table, #2723 | 1 tablespoon |
Parsley, Dried, Chopped, #2717 | 1/4 cup |
Water, Municipal, Mississippi | 3 quarts |
DIRECTIONS
1. | Drain the liquid from half of the cans of beans. Divide the beans between two steamtable pans (12" x 24" x 2 ½") that have been sprayed with food release spray. |
2. | Combine all of the other ingredients and mix well. Divide the mixture between the two pans and gently mix all of the ingredients well. |
3. | Cover and bake in a 350 degrees F oven for 45 minutes to 1 hour, or until the desired temperature is reached. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
4. | Serve immediately, or cover and place in warmer until ready for service. CCP: Cover and hold for service at 135 degrees F or higher. |
5. | Portion with #8 scoop (½ cup) or a 4 ounce spoodle. If served as a Vegetable, each ½ cup portion provides ½ cup Bean/Pea/Legume Vegetable. Pinto beans must be counted as either a vegetable or a meat/meat alternate component and cannot be counted as meeting both components. CCP: Hold and maintain the product at a minimum temperature 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 or lower within an additional 4 hours. |
Production Notes
Use USDA Foods products 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 Meal" provides seasoning and serving ideas for entrées.
If using dried beans, they may be covered with cold water and soaked overnight, drained then cooked.
Miscellaneous Notes
If served as a vegetable, ½ cup provides ½ cup of dried beans/peas/legumes vegetables. Pinto beans must be counted as either a vegetable or meat/meat alternate component and cannot be counted as meeting both components.