Seasoned Lima Beans (Canned)

Meal Component Contribution:
½ cup serving bean/pea/lentil 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)
Beans, Lima, Mature, Low Sodium, #10 Can, #2804	5 #10 cans
Base, Bacon, Low Sodium, #2502	1 tablespoon
Margarine, Bulk, #1319	8 ounces
Liquid Smoke, #2248	1/4 cup + 2 tablespoons

DIRECTIONS

1.	Open the cans of lima beans and drain off half of the liquid.
2.	To steam lima beans: Place the lima beans in solid steamtable pans. Evenly distribute the bacon base, margarine, and liquid smoke among the pans. Stir the lima beans gently to combine the ingredients, then cover the pans. Steam the lima beans for 4 to 6 minutes, or until heated through. Hold the beans for service. To heat lima beans: Place the lima beans in a braising pan, stockpot, or steam-jacketed kettle. Add the bacon base, margarine, and liquid smoke. Stir the mixture to combine the ingredients. Bring the mixture to a boil, then reduce the heat until the liquid simmers. Simmer the beans for 5 to 6 minutes or until heated through. Stir the lima beans gently to avoid breaking the lima beans. Transfer the lima beans to solid steamtable pans. Cover the beans and hold for service. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
3.	Serve the lima beans immediately, or cover them and place them in a warmer until ready for service. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes.
4.	Portion with a 4 ounce spoodle or #8 scoop for ½ cup serving. Each portion provides ½ cup of bean/pea/lentil vegetable. CCP: Hold and maintain the product at a minimum 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 within an additional 4 hours.

Serving Notes

If menued as a vegetable, ½ cup beans provides a ½ cup of beans/peas/lentils vegetables. If menued as a meat/meat alternate, ½ cup beans provides 2 oz. eq. of meat alternate. Baked beans must be counted as either a meat/meat alternate or a vegetable and cannot be counted as meeting both components in the daily requirements.

Purchasing Guide

- Refer to USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
- Use USDA Foods or Department of Defense (DoD) products when available.

Miscellaneous Notes

- If changes are made in ingredients, check the crediting information, and re-calculate the nutrition analysis.

Nutrients Per Serving

Calories

149

Carbohydrates

21.65 g

Dietary Fiber

6.00 g

Protein

7.24 g

Sodium

189.00 mg

Total Fat

2.41 g

Sat. Fat

0.74 g

Trans Fat

0.00 g