Seasoned 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	5 #10 can(s)
Bay Leaf, Whole, #321	2 leaves
Onions, Frozen, Chopped, #72	6 ounce(s)
Oil, Liquid for Fryer, #396	1 cup(s)
Salt, Table, #343	2 teaspoon(s)
Pepper, Black, Ground, #336	2 teaspoon(s)

DIRECTIONS

COOKING METHODS

To steam green beans:

Place green beans, bay leaf, and onion in steamtable pans.
Steam for 4 - 6 minutes

To boil green beans:

Place green beans, bay leaf, and onion in stockpot or steam-jacketed kettle.
Bring to a boil.
Reduce heat and simmer for 5 - 6 minutes.
Transfer to steamtable pans.

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

Add oil, salt and pepper. Stir carefully to avoid breaking beans.

Serve immediately or cover with plastic wrap and place in warmer until ready for service.
Portion with perforated 4 ounce spoodle or #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 F or lower.

Production Notes

Use commodity products when available.

Nutrients Per Serving

Calories

Carbohydrates

4.83 g

Dietary Fiber

1.92 g

Protein

1.35 g

Sodium

140.94 mg

Total Fat

2.32 g

Sat. Fat

0.26 g

Trans Fat

0.00 g

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Seasoned Green Beans (Canned)

DIRECTIONS

Production Notes

Nutrients Per Serving