RECIPE DETAILS
Item ID: MV017
Batch Quantity: 60
Serving Size: 1
Serving Measure: SVG (4 OZ)
Serving Description: SVG (4 OZ BEANS)
Nutrition Link: 80137
Food Category: Vegetarian
HACCP: VEGA
HACCP Process Category: Complex
Recipe Source: COOKB
RECIPE DETAILS
Item ID: MV017
Batch Quantity: 60
Serving Size: 1
Serving Measure: SVG (4 OZ)
Serving Description: SVG (4 OZ BEANS)
Nutrition Link: 80137
Food Category: Vegetarian
HACCP: VEGA
HACCP Process Category: Complex
Recipe Source: COOKB
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
PRE-PREPARATION
Pinto Bean Yield 62.4%
Drain Liquid and reserve liquid needed.
BEAN INGREDIENTS
Bean, Pinto
Bean Liquid
Spice, Cumin
Spice, Salt
Cheese Sauce Ingredients
Flour
Butter Solid Unsalted
Milk, 1%
Spice Chili Powder
Spice Garlic Powder
Spice Paprika
Spice Cumin
Cheese Cheddar Shredded
Salt Kosher
Preparation
Bean Preparation
1. Combine beans and bean liquid per recipe with cumin and salt.
2. Burr mix until smooth.
Portion into 2? hotel pan per pack out guide and site orders.
Satelite reheat yield 2.90 oz /wt portion, 1/4 cup.
Cover with parchment and foil. Keep chilled until transport.
Cheese Sauce Preparation
1. Heat butter until melted, then add flour. Whisk until a blonde roux is reached.
2. Whisk in milk until well combined. Bring to a simmer.
3. One a thick bechamel sauce is achieved, whisk in cheese and seasoning.
4. Cool and ship in hotel pans to sites.
Reheat beans and cheese sauce in 350-degree oven or steamer covered until temp of 165 is reached. Stir halfway through.
Serving
Put 2 ounces tortilla chips on tray. Using #8 scoop, serve beans next to chips. Top nachos with 2oz cheese sauce.
2 oz wt chips = 2 G
4 ounce weight beans - 2 ounce MMA
2 ounce cheese sauce - 0.5 MMA
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 2.5 | Calories: 476.57 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 8.09% | |
| Red Orange: 0 | Grains: 2 | Sodium: 771.49 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
