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Kidney Beans
2 oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beans, Canned, Kidney, Low Sodium, #251 | 5 #10 can(s) + 4 1/3 cup(s) |
Spice Blend MS, Creole, No Salt, #563 | 1/4 cup(s) |
DIRECTIONS
1. | Open #10 cans and pour into braising pan. |
2. | Add Creole spice blend. Cook slowly until vegetables are tender, about 1/2 hour. Add more water if needed. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Drain some liquids from beans and place in serving pans. Serve immediately or cover and place in warmer until ready for service. |
4. | Portion 1/2 cup with #8 scoop or 4 ounce spoodle. A 1/2 cup portion provides 2 oz. eq. meat/meat alternate. 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. |
Miscellaneous Notes
If menued as a vegetable, 1/2 cup provides a 1/2 cup of peas/beans vegetables. Kidney beans must be counted as either a meat/meat alternate or a vegetable and cannot be counted as meeting both components in the same meal.