Pizza Green Beans - USDA Recipe for CACFP

Pizza Green Beans - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Pizza Green Beans – Green beans combined with tomatoes, garlic and oregano.

 

Canned no-salt-added diced tomatoes, drained
2 lb 2 oz
1 qt 1/2 cup (1/2 No.10 can)
4 lb 4 oz
2 qt 1 cup (1 No. 10 can)

1. Combine tomatoes and green beans in a large pot.

Canned no-salt-added green beans, with liquid
7 lb
3 qt 3 1/2 cups (1 1/4 No. 10 can)
14 lb
1 gal 3 qt 3 cups (2 1/2 No. 10 cans)
Dried oregano
1/4 cup
1/2 cup

2. Add spices. Stir well.

Fresh garlic, minced
1/8 cup
2 1/2 oz
1/4 cup
Ground black pepper
1/2 tsp
1 tsp

3. Bring to a boil over medium high heat for 8-10 minutes. Reduce heat. Simmer uncovered for 5 minutes.

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

5. Transfer to steam table pan (12" x 20" x 2 1/2"). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

6. Critical Control Point: Hold for hot service at 140 °F.

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

Serving

See Notes

Notes

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

Cooking Process #2: Same Day Service

Serving

NSLP/SBP Crediting Information: 1/2 cup (4 fl oz slotted spoodle) provides 1/8 cup red/orange vegetable and 3/8 cup other vegetable.  

CACFP Crediting Information:  1/2 cup (4 fl oz slotted spoodle) provides 1/2 cup vegetable.

English
Find tips and resources for safe food handling and proper cooking temperature guidance.