Search the recipe database
Black-Eyed Peas (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) |
|---|---|
Peas, Blackeyed, Low Sodium, #10 Can, #247 | 5 #10 can(s) + 6 1/2 cup(s) |
Liquid Smoke, Quart, #290 | 3 ounce(s) |
Base, Bacon, Low Sodium, #349 | 1 tablespoon(s) |
DIRECTIONS
1. | Open cans and drain off half the liquid. |
2. | Add liquid smoke and bacon base to peas. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Drain vegetables and place in serving pans. 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 F or lower. |
Production Notes
Use commodity products when available.
Miscellaneous Notes
Dried black-eyed peas must be counted as either a vegetable or a meat/meat alternate and cannot be counted as meeting both components at the same meal.