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

Baked Beans w/Canned Vegetarian Beans - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

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

 

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

2. Pour 1 gal (9 lb 7 oz) baked beans into a steam table pan (12” x 20” x 2 ½”). 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 (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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