Baked Beans w/Canned Vegetarian Beans - USDA Recipe for CACFP

Baked Beans w/Canned Vegetarian Beans - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Baked Beans w/Canned Vegetarian Beans – Vegetarian beans with tomato paste and pineapple chunks.

 

Canned vegetarian beans
7 lb 5 oz
3 qt 3/4 cup (approx. 1 1/8 No. 10 cans)
14 lb 10 oz
1 gal 2 qt 1 1/2 cups (approx. 2 1/4 No. 10 cans)

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.

*Fresh onions, chopped
12 oz
3/4 cup
1 lb 8 oz
1 1/2 cups
*Fresh green bell peppers, diced
8 oz
1 1/2 cups
1 lb
3 cups
Ground mustard
1 Tbsp
2 Tbsp
yellow mustard
2 2/3 oz
1/4 cup
5 1/3 oz
1/2 cup
Brown sugar
1 lb
2 cups
2 lb
1 qt
Granulated sugar
8 oz
1 cup
1 lb
2 cups
Canned tomato paste
5 oz
1/2 cup 2 tsp
10 oz
1 cup 1 Tbsp 1 tsp (approx. 1/8 No. 10 can)
Pineapple tidbits
1 lb 4 oz
2 1/2 cups (approx. 1/3 No. 10 can)
2 lb 8 oz
1 qt 1 cup (approx. 2/3 No. 10 can)
Apple cider vinegar
1 Tbsp 1/2 tsp
2 Tbsp 1 tsp
Liquid smoke
1 Tbsp
2 Tbsp
Black pepper
1/2 tsp
1 tsp
Cinnamon
1 1/2 tsp
1 Tbsp
Allspice
1/2 tsp
1 tsp

2. Pour 1 gal (9 lb 7 oz) baked beans into a steam table pan (12” x 20” x 2 ½”). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

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

4. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.

5. Critical Control Point: Hold for hot service at 140 °F or higher.

6. Portion with 4 fl oz slotted spoodle (1/2 cup).

Serving

See Notes

Notes

NSLP/SBP Crediting Information:  1/2 cup (4 fl oz slotted spoodle) is the equivalent of 5 oz of baked beans. One portion provides: 
Legume as Meat/Meat Alternate: 2 oz equivalent meat/meat alternate and 1/8 cup additional vegetable. 
OR
Legume as Vegetable: 1/2 cup legume vegetable and 1/8 cup additional vegetable.    
                                                                                                                                                                                
CACFP Crediting Information: 1/2 cup (4 fl oz slotted spoodle) is the equivalent of 5 oz of baked beans. One portion provides:
Legume as Meat/Meat Alternate: 2 oz meat/meat alternate and 1/8 cup vegetable. 
OR
Legume as Vegetable: 5/8 cup vegetable.
 
*Please note that this recipe contains differing crediting and serving size amounts. This is due to the volume of the baked beans once they have been cooked.
 

 

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