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Ranch-Style Black Beans (Canned)
1/2 cup beans/peas vegetable
Number of Portions: 75 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
- Vegetables (Beans/Peas)
INGREDIENT | MEASURE (FOR 75 SERVINGS) |
|---|---|
Beans, Black, Turtle, Dry, #10 Can, #250 | 4 #10 can(s) |
Onions, Frozen, Chopped, #72 | 2 cup(s) |
Tomatoes, Diced, #10 Can, #265 | 1 #10 can(s) |
Chili Powder, #329 | 1/3 cup(s) |
Pepper, Black, Ground, #336 | 1 1/2 teaspoon(s) |
Garlic Powder, #331 | 2 teaspoon(s) |
DIRECTIONS
1. | Drain and rinse black beans. |
2. | Combine onions, tomatoes, and spices. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Pour into serving pans. Serve immediately or cover and place in warmer until ready for service. 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.
Miscellaneous Notes
Black beans must be counted as either a vegetable or a meat/meat alternate and cannot be counted as meeting both components in the same meal.