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Baked Beans w/Spice Blend (canned)
1/2 cup 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) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
Onions, Chopped, Dehydrated, #278 | 3/4 cup(s) |
Mustard, Powder, Dry, #332 | 2 tablespoon(s) |
Sauce, BBQ, Hickory Smoke, #287 | 1/2 quart(s) |
Water, Municipal, Mississippi | 2 cup(s) |
Spice Blend MS, Creole, No Salt, #563 | 2 tablespoon(s) |
Pepper, Black, Ground, #336 | 1 teaspoon(s) |
DIRECTIONS
1. | Open canned beans. |
2. | Add onions, mustard powder, BBQ sauce, water, black pepper, and Creole spice blend to beans. |
3. | To bake: |
4. | Portion with 4 ounce ladle or 4 ounce spoodle per serving. Each portion provides 1/2 cup of beans/peas. 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 meat/meat alternate and cannot be counted as meeting both components in the same meal.