Pizza Green Beans - USDA Recipe for Schools

Pizza Green Beans - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

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

 

Canned no-salt-added diced tomatoes, drained
4 lb 4 oz
2 qt 1 cup (1 No. 10 can)
8 lb 8 oz
4 qt 2 cups (2 No. 10 cans)

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

Canned no-salt-added green beans, with liquid
14 lb
1 gal 3 qt 3 cups (2 1/2 No. 10 cans)
28 lb
3 gal 3 qt 1 pt (5 No. 10 cans)
Dried oregano
1/2 cup
1 cup

2. Add spices. Stir well.

Fresh garlic, minced
2 1/2 oz
1/4 cup
5 oz
1/2 cup
Ground black pepper
1 tsp
2 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 135 °F or higher for at least 15 seconds.

5. Transfer to steam table pan (12" x 20" x 2 1/2"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

6. Critical Control Point: Hold for hot service at 135 °F or higher.

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.

 

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