Beans, Refried Canned

From canned beans.
Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary4.25 ozElementary8 TbspElementaryN/A
Secondary4.25 ozSecondary8 TbspSecondaryN/A
Recipe Total Yield
Volume2 gal, 1 C
Weight17.53 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary200.5
Secondary200.5
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Beans, Pinto Canned cooked, with cooking liquid to cover19.4 lb12 lb2 gal
Bay Leafwhole0.03 oz3
Vegetable Oil1 C1 pt
Onion, Yellowpeeled, med diced6.6 lb6 lb1 gal
Garlic, Freshpeeled, chopped7.4 oz6.5 oz12 Tbsp
Chili Powder2 oz2 oz1 C
Coriander, Ground0.21 oz0.21 oz2 Tbsp
Salt, Kosher1 oz1 oz2 Tbsp
Black Pepper, Ground0.5 oz0.5 oz2 Tbsp
Lime Juice, Fresh8 Tbsp1 C

Method

  1. Heat oil in a tilt skillet or pan large enough to accommodate all the ingredients over medium high heat.
  2. Sweat onions and garlic until translucent.
  3. Add spices and cook briefly to release flavors.
  4. Add beans along with their liquid and mix thoroughly to combine.
  5. Heat to 165 degrees.
  6. Add lime juice, mix to combine.
  7. Remove 1/4 of the beans and puree them with an immersion blender.
  8. Return pureed beans to whole beans and cook until thickened.
  9. Transfer into 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:1.3
Items Per Pan:13
Elementary Portions Per Pan:51
Secondary Portions Per Pan:51
Elementary Serving Utensil:6 oz spoodle
Secondary Serving Utensil:6 oz spoodle
Elementary Cost per Serving:$0.29
Secondary Cost per Serving:$0.29