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	4 #10 can(s) + 9 cup(s)
Oil, Liquid for Fryer, #396	3/4 cup(s)
Base, Bacon, Low Sodium, #349	1 tablespoon(s)
Liquid Smoke, Quart, #290	1/2 ounce(s)

DIRECTIONS

COOKING METHODS
To steam green beans:

Place green beans and other ingredients in steamtable pans.
Stir carefully to avoid breaking beans.
Steam for 4-6 minutes.

To boil green beans:

Place green beans and other ingredients in stockpot or steam-jacketed kettle.
Stir carefully to avoid breaking beans.
Bring to a boil. (For 100 servings, use approximately 1 quart of water.)
Reduce heat and simmer for 5-6 minutes. Place in steamtable pans for serving.

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 a perforated 4 ounce spoodle or a #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

4.46 g

Dietary Fiber

1.76 g

Protein

1.31 g

Sodium

92.49 mg

Total Fat

1.80 g

Sat. Fat

0.21 g

Trans Fat

0.00 g

Search the recipe database

Green Beans (Canned)

DIRECTIONS

Production Notes

Nutrients Per Serving