Source: MRS 2015
MRS: 912 — Vegetarian Entrées (900s)

Pinto Beans (Canned)

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

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beans, Pinto, Dry, Low Sodium, #10 Can, #2805
5 1/2 #10 cans
Spice Blend MS, Southwest, No Salt, #2735
1/2 cups
Onions, Chopped, Dehydrated, #2738
2  cups
Salt, Table, #2219
1  tablespoons
Parsley, Dried, Chopped, #2717
1/4 cups
Water, Municipal, Mississippi
3  quarts
DIRECTIONS

1.

Drain beans and divide among two 4" half-size steamtable pans.

2.

Combine all other ingredients and mix well. Divide between two pans and mix well.

3.

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.

4.

Serve immediately or cover and place in warmer until ready for service.

5.

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.

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 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.

Nutrients Per Serving
Calories
146
Carbohydrates
26.17 g
Dietary Fiber
7.72 g
Protein
8.15 g
Sodium
253.90 mg
Total Fat
1.35 g
Sat. Fat
0.28 g
Trans Fat
0.00 g