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Seasoned Lima Beans (Canned)
1/2 cup serving beans/peas vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
- Vegetables (Beans/Peas)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beans, Lima, Mature, Low Sodium, #10 Can, #246 | 5 #10 can(s) |
Margarine, Bulk, #119 | 6 ounce(s) |
Liquid Smoke, Quart, #290 | 3 ounce(s) |
Base, Bacon, Low Sodium, #349 | 1 tablespoon(s) |
DIRECTIONS
1. | Open cans and drain off half the liquid. |
2. | Pour beans and remaining liquid into a stockpot, braising pan, or steam-jacketed kettle. |
3. | Add margarine, liquid smoke, and bacon base. |
4. | Drain vegetables and place in steamtable pans for service. Serve immediately or place in warming unit until ready for service. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Portion with 4 ounce spoodle or #8 scoop for 1/2 cup serving. Each portion provides 1/2 cup of beans/peas vegetables. 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
Mature lima 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.