MEASURE (FOR 100 SERVINGS)
Beans, Lima, Mature, Low Sodium, #10 Can, #2804
5 #10 can(s)
Margarine, Bulk, #1319
Liquid Smoke, Quart, #2248
Base, Bacon, Low Sodium, #349
Open cans and drain off half the liquid.
Pour beans and remaining liquid into a stockpot, braising pan, or steam-jacketed kettle.
Add margarine, liquid smoke, and bacon base.
Drain vegetables and place in steamtable pans for service. Serve immediately or place in warming unit until ready for service.
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
Portion with 4 ounce spoodle or #8 scoop for ½ cup serving. Each portion provides ½ cup of beans/peas vegetables.
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 or Department of Defense (DOD) foods 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 Meals: Preparing Dried Beans and Peas“ provides seasoning and serving ideas for beans and peas.
Mature lima beans may be counted as either a vegetable or a meat/meat alternate and cannot be counted as meeting both components in the same meal.
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