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Tex-Mex Beans (Canned)
1/2 cup bean/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) |
|---|---|
Onions, Frozen, Chopped, #72 | 1 pound(s) |
Bell Peppers, Green, Whole, Fresh, #641 | 2 pound(s) + 4 ounce(s) |
Beans, Black, Turtle, Dry, #10 Can, #250 | 1 #10 can(s) + 6 1/2 cup(s) |
Beans, Canned, Kidney, Low Sodium, #251 | 1 #10 can(s) + 6 1/2 cup(s) |
Beans, Pinto, Dry, Low Sodium, #10 Can, #252 | 1 #10 can(s) + 6 1/2 cup(s) |
Water, Municipal, Mississippi | 2 quart(s) |
Tomatoes, Diced, #10 Can, #265 | 1 #10 can(s) |
Salsa, Mild, Bulk, #269 | 1 quart(s) |
Mustard, Prepared, Yellow, Bulk, #282 | 8 ounce(s) |
Salt, Table, #343 | 1 tablespoon(s) |
Liquid Smoke, Quart, #290 | 3 ounce(s) |
Spice Blend MS, Southwest, No Salt, #562 | 1 tablespoon(s) |
DIRECTIONS
1. | Cook onions and green peppers until tender in steamer or small steam-jacketed kettle. |
2. | Drain canned beans in colander and rinse under cool running water to remove starchy liquid. |
3. | Combine water, tomatoes, salsa, mustard, salt, and liquid smoke in a steamtable pan (12" x 20" x 4"). |
4. | To bake: Conventional oven: 350 degrees F for 45 minutes to 1 hour. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | 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
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.