Green Beans with Potatoes (Canned)

Meal Component Contribution:
1/8 cup starchy vegetable, 3/8 cup other vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

Vegetables (Other)
Vegetables (Starchy)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Beans, Cut Green, Canned, Low Sodium, #10 Can, #249	4 #10 can(s)
Potato, Whole, White, Canned, #260	1 #10 can(s) + 3 1/2 cup(s)
Margarine, Bulk, #119	1 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)

DIRECTIONS

Open cans and drain green beans and potatoes. Combine green beans, potatoes, margarine, and seasonings in steamtable pans.

COOKING METHODS

To steam vegetables:

Place vegetables in solid steamtable pans.
Steam 5 minutes.

To heat vegetables:

Place vegetables in stockpot or steam-jacketed kettle. Add small amount of water.
Heat only long enough to bring to serving temperature. Do not allow to boil.
For service, place in steamtable pans.

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

Serve immediately or cover and place in warmer until ready for service.
Portion with #8 scoop or 4 ounce spoodle per serving. Each portion provides 1/8 cup starchy vegetable and 3/8 cup 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

7.59 g

Dietary Fiber

2.15 g

Protein

1.48 g

Sodium

151.18 mg

Total Fat

1.94 g

Sat. Fat

0.86 g

Trans Fat

0.00 g

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Green Beans with Potatoes (Canned)

DIRECTIONS

Production Notes

Nutrients Per Serving