Creole Green Beans (Canned)

Meal Component Contribution:
1/2 cup other vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

Vegetables (Other)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Beans, Cut Green, Canned, Low Sodium, #10 Can, #249	3 #10 can(s)
Tomatoes, Diced, #10 Can, #265	1 1/2 #10 can(s) + 6 1/2 cup(s)
Onion Powder, #326	1 tablespoon(s) + 1 teaspoon(s)
Garlic Powder, #331	1 tablespoon(s) + 1 teaspoon(s)
Pepper, Black, Ground, #336	1 tablespoon(s) + 1 teaspoon(s)
Spice Blend MS, Creole, No Salt, #563	1 tablespoon(s) + 1 teaspoon(s)
Margarine, Bulk, #119	8 ounce(s)

DIRECTIONS

Open cans of green beans and tomatoes.
Drain green beans and combine with diced tomatoes.

COOKING METHODS

To steam vegetables:

Place vegetables, tomatoes, margarine, and seasonings in steamtable pans.
Steam for 5 minutes.

To heat vegetables:

Place vegetables in stockpot or steam-jacketed kettle with other ingredients.
Heat only long enough to bring to serving temperature. Do not allow to boil.
Transfer to steamtable pans.

CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

Serve immediately or cover with plastic wrap and place in warmer until ready for service.
Portion with perforated a 4 ounce spoodle or #8 scoop per serving. Each portion provides 1/2 cup of other 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.

Nutrients Per Serving

Calories

Carbohydrates

4.42 g

Dietary Fiber

1.76 g

Protein

1.50 g

Sodium

174.78 mg

Total Fat

1.96 g

Sat. Fat

0.85 g

Trans Fat

0.00 g

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Creole Green Beans (Canned)

DIRECTIONS

Production Notes

Nutrients Per Serving