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Baked Beans (Canned)
1/2 cup of beans/peas vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
- Vegetables (Beans/Peas)
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) |
Ham, Cooked, Smoked, Boneless, #25 | 8 ounce(s) |
DIRECTIONS
1. | Pour canned beans into 12" x 20" x 4" steamtable pans. For 100 servings, use 2 half-size steamtable pans. |
2. | Combine onions, dry mustard, brown sugar, water, tomato paste, and ham. Blend well. |
3. | Pour 2 pounds and 11 ounces of mixture over beans in each steamtable pan. |
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 per serving. Each portion provides 1/2 cup of beans/peas vegetable. 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 or lower. |
Production Notes
Use commodity products when available.
Miscellaneous Notes
Baked beans must be counted as either a vegetable or a meat/meat alternate and cannot be counted as meeting both components in the same meal.