Baked Beans With Canned Vegetarian Beans USDA Recipe for ...

United States Department of Agriculture

Baked Beans With Canned Vegetarian Beans USDA Recipe for Schools

Baked Beans With Canned Vegetarian Beans includes tomato paste and pineapple chunks.

NSLP/SBP CREDITING INFORMATION ?/2 cup (4 fl oz spoodle) provides

Legume as Meat Alternate: 2 oz equivalent meat alternate.

OR

Legume as Vegetable: ?/2 cup legume vegetable.

INGREDIENTS Canned vegetarian beans

50 SERVINGS

Weight

Measure

14 lb 10 oz

1 gal 2 qt 1?/2 cups (2?/4 No. 10 cans)

*Fresh onions, chopped *Fresh green bell peppers, diced Ground mustard Yellow mustard Brown sugar

1 lb 8 oz 1 lb

5?/3 oz 2 lb

1?/2 cups 3 cups

2 Tbsp ?/2 cup 1 qt

100 SERVINGS

Weight

Measure

29 lb 4 oz

3 gal 3 cups (4?/2 No. 10 cans)

3 lb 2 lb

10?/3 oz 4 lb

3 cups 1 qt 2 cups

?/4 cup 1 cup 2 qt

DIRECTIONS

1 Combine beans, onions, bell peppers, ground mustard, yellow mustard, brown sugar, granulated sugar, tomato paste, pineapple tidbits, apple cider vinegar, liquid smoke, black pepper, cinnamon, and allspice in a large bowl. Stir well.

Food and Nutrition Service

Page 1 of 3

United States Department of Agriculture

Baked Beans With Canned Vegetarian Beans

INGREDIENTS Granulated sugar Canned tomato paste

Pineapple tidbits

Apple cider vinegar Liquid smoke Black pepper Cinnamon Allspice

50 SERVINGS

100 SERVINGS

Weight

Measure

Weight

Measure

1 lb

2 cups

2 lb

1 qt

10 oz

1 cup 1 Tbsp 1 tsp (approx. ?/8 No. 10 can)

1 lb 4 oz

2 cups 2 Tbsp 2 tsp (approx ?/4 No. 10 can)

2 lb 8 oz

1 qt 1 cup

5 lb

(approx. ?/3

No. 10 can)

2 qt 2 cups (approx. 1?/3 No. 10 cans)

2 Tbsp 1 tsp

?/4 cup 2 tsp

2 Tbsp

?/4 cup

1 tsp

2 tsp

1 Tbsp

2 Tbsp

1 tsp

2 tsp

DIRECTIONS

2 Pour 1 gal (9 lb 7 oz) baked beans into a steam table pan (12 x 20 x 2?). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

3 Bake: Conventional oven: 375 ?F for 20?25 minutes. Convection oven: 350 ?F for 15 minutes.

4 Critical Control Point: Heat to 135 ?F or higher for at least 15 seconds.

5 Critical Control Point: Hold for hot service at 135 ?F or higher.

6 Portion with 4 fl oz slotted spoodle (?/2 cup).

Food and Nutrition Service | USDA is an equal opportunity provider, employer, and lender. | 2019

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United States Department of Agriculture

NUTRITION INFORMATION For ?/2 cup (4 fl oz slotted spoodle).

NUTRIENTS Calories

Total Fat Saturated Fat

Cholesterol Sodium Total Carbohydrate

Dietary Fiber Total Sugars

Added Sugars included Protein

Vitamin D Calcium Iron Potassium

N/A=data not available.

AMOUNT 263

0g 0g 0 mg 183 mg 60 g 8g 37 g N/A 8g

0 IU 64 mg

2 mg 349 mg

SOURCE USDA Standardized Recipes Project.

Baked Beans With Canned Vegetarian Beans

Food as Purchased for

Mature onions Green bell peppers

MARKETING GUIDE

50 Servings

1 lb 12 oz 1 lb 4 oz

100 Servings

3 lb 8 oz 2 lb 8 oz

NOTES

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

YIELD/VOLUME

50 Servings

100 Servings

About 18 lb 14 oz

About 37 lb 12 oz

About 2 gal 1 qt 1?/4 cups/2 steam table pans (12 x 20 x 2?/2)

About 4 gal 2 qt 3?/2 cups/4 steam table pans (12 x 20 x 2?/2)

Food and Nutrition Service | USDA is an equal opportunity provider, employer, and lender. | 2019

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