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Southern Green Beans(Canned)-USDA
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, Diced, Water Added, USDA | 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. | If the ham is not diced, cut the ham into small pieces. |
2. | Open the cans of green beans and drain the liquid from half of the cans. |
3. | 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. |
4. | Serve the green beans immediately, or cover it and place in a warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
5. | Portion with perforated 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of other 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 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 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.