RECIPE DETAILS
Item ID: SI501
Serving Description: 1/4 Cup (2.6oz.)
Food Category: Vegetable recipes
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: SI501
Serving Description: 1/4 Cup (2.6oz.)
Food Category: Vegetable recipes
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Yield Factors:
Pinto Beans, canned yield = 62%
Onion, small dice yield = 78%
1. Small dice onions.
2. Mince garlic.
3. Drain off 2/3 of the bean liquid and reserve for later use.
Preparation
1. Saute onions in pan or skillet.
2. Add the garlic.
3. Add in the beans and stir to combine.
4. Add all remaining ingredients.
5. If needed, add in some bean liquid to achieve the right consistency.
6. Let the mixture simmer for about one hour.
If preparing ahead or transporting out:
7. Cool beans according to HACCP.
8. Place 9.75 lbs (60 servings) per hotel pan, cover with foil, and refrigerate until transport or service.
9. On the day of service, reheat beans in 350 degree oven until internal temperature reaches 165 degrees.
Serving
Serving = 1/4 Cup (2.6oz)
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: 1 | Calories: 97.58 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 0.58% | |
| Red Orange: 0 | Grains: 0 | Sodium: 603.26 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
