INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Beans, Baked, Vegetarian, Low Sodium, #253 | 4 #10 can(s) + 3 1/4 cup(s) |
Onions, Chopped, Dehydrated, #278 | 5 1/4 ounce(s) |
Mustard, Powder, Dry, #332 | 1/4 cup(s) |
Sugar, Brown, #405 | 3 cup(s), packed |
Water, Municipal, Mississippi | 1 quart(s) |
Paste, Tomato, #10 Can, #266 | 2 cup(s) |
Spice Blend MS, Southwest, No Salt, #562 | 2 tablespoon(s) |
Sauce, Worcestershire, Bulk, #289 | 2 tablespoon(s) |
1. | Pour canned beans into steamtable pans (12" x 20" x 4"). For 100 servings, use 2 steamtable pans. |
2. | Combine onions, dry mustard, brown sugar, water, tomato paste, spice blend, and worchestershire sauce. Blend well. |
3. | Pour 2 pounds, 11 ounces of mixture over beans in each steamtable pan. Stir to combine. Cover pans. |
4. | To bake: Remove cover during last half hour of baking to brown beans. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Portion with 4-ounce ladle or 4 ounce spoodle (1/2 cup) for 2 oz. eq. serving of meat/meat alternate. |
Use commodity products when available.