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Pinto Beans (Canned)
2 oz. eq. meat/meal 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, Pinto, Dry, Low Sodium, #10 Can, #252 | 5 #10 can(s) + 4 1/2 cup(s) |
Spice Blend MS, Southwest, No Salt, #562 | 1/2 cup(s) |
Onions, Chopped, Dehydrated, #278 | 2 cup(s) |
Salt, Table, #343 | 1 tablespoon(s) |
Parsley, Dried, Chopped, #316 | 1/4 cup(s) |
Water, Municipal, Mississippi | 3 quart(s) |
DIRECTIONS
1. | Drain beans and divide among two 4" half-size steamtable pans. |
2. | Add all other ingredients and mix well. |
3. | Cover and bake in a 350 degrees F oven for 1 1/2 hours. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
4. | Serve immediately or cover and place in warmer until ready for service. |
5. | Portion with #8 scoop (1/2 cup) or a 4 ounce spoodle. |
6. | If served as a meat/meat alternate, each 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. |
Production Notes
Use commodity products when available.
Miscellaneous Notes
If served as a vegetable, 1/2 cup provides 1/2 cup of dried peas/beans vegetables. Pinto beans must be counted as either a meat/meat alternate or a vegetable and cannot be counted as meeting both components.