MEASURE (FOR 100 SERVINGS)
Beans, Pinto, Dry, Low Sodium, #10 Can, #2805
5 1/2 #10 cans
Spice Blend MS, Southwest, No Salt, #2735
Onions, Chopped, Dehydrated, #2738
Salt, Table, #2219
Parsley, Dried, Chopped, #2717
Water, Municipal, Mississippi
Drain beans and divide among two 4" half-size steamtable pans.
Combine all other ingredients and mix well. Divide between two pans and mix well.
Cover and bake in a 350 degrees F oven for 1½ hours.
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
Serve immediately or cover and place in warmer until ready for service.
Portion with #8 scoop (½ cup) or a 4 ounce spoodle. If served as a meat/meat alternate, each 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.
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.
If served as a vegetable, ½ cup provides ½ cup of dried peas/beans vegetables. Pinto beans must be counted as either a meat/meat alternate or a vegetable and cannot be counted as meeting both components.
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