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Southern Green Beans (Canned)
½ cup other vegetable
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Ham, Cooked, Smoked, Boneless, #1053 | 1 pound |
Beans, Cut Green, Low Sodium, #10 Can, USDA #100307 | 4 #10 cans + 9 cups |
Margarine, Bulk, #1319 | 8 ounces |
Onions, Frozen, Diced, #1610 | 1 cup |
Pepper, Black, Ground, #2718 | 2 teaspoons |
DIRECTIONS
1. | Thaw the ham and onions in the refrigerator, if they are frozen. Drain them thoroughly on the day of assembly. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | If the ham is not diced, cut the ham into small pieces. |
3. | Open the cans of green beans and drain the liquid from half of the cans. |
4. | COOKING METHODS: To steam green beans:
To heat green beans:
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Serve the green beans immediately, or cover them and place them in a warmer until ready for service. |
6. | Portion with perforated 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of other vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. 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. |
Production Notes
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 Vegetables“ provides seasoning and serving ideas for vegetables.
Fresh, frozen or dehyrated onions may be used.