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Southwestern Sweet Potatoes, Black Bean, Corn (CND)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 196 01
SOUTHWESTERN SWEET POTATOES,BLACK BEAN,CORN(CND)
Yield 100
Portion 1-1/4 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
351 cal
74 g
15 g
2g
0 mg
243 mg
82 mg
Ingredient
Weight
Measure
Issue
SWEET POTATOES,CANNED,W/SYRUP
28-1/8 lbs
3 gal 2 qts
BEANS,BLACK,CANNED,DRAINED
26 lbs
2 gal 3-1/2 qts
CORN,FROZEN,WHOLE KERNEL
13-3/4 lbs
2 gal 1-1/2 qts
ONIONS,FRESH,CHOPPED
8-1/2 lbs
1 gal 2 qts
9-3/8 lbs
WATER
4-1/8 lbs
2 qts
PEPPERS,JALAPENOS,CANNED,DRAINED,CHOPPED
8-3/8 oz
1-3/4 cup
CUMIN,GROUND
4-1/4 oz
1-1/4 cup
GARLIC POWDER
3-1/2 oz
3/4 cup
SALT
1-1/4 oz
2 tbsp
CILANTRO,DRY
1 oz
3/4 cup 2 tbsp
PEPPER,BLACK,GROUND
2/3 oz
3 tbsp
LIMES,FRESH
2-1/3 lbs
15-1/2 each
Method
1
Cut potatoes into 3/4-inch pieces. Set aside for use in Step 4.
2
Combine beans, corn, onions, water, jalapeno peppers, cumin, garlic powder, salt, dry cilantro, and black pepper.
3
Place 4-1/4 quarts mixture in each pan.
4
Add 9-3/4 cups sweet potatoes to each pan. Gently fold potatoes into bean and corn mixture to evenly distribute ingredients.
Cover; using a convection oven bake at 350 F. for 1 hour or until thoroughly heated. CCP: Internal temperature must reach 145 F.
5
or higher for 15 seconds.
6 CCP: Hold for service at 140 F. or higher.
7 Serve each portion with lime wedges.
Notes
1 In Step 2, 10 pounds dry black beans and 4 gallons water may be used per 100 portions. Follow Steps 1 through 5 of Recipe
No. Q 003 00, Boston Baked Beans.
2 In Step 1, 25 pounds fresh sweet potatoes may be used per 100 portions. Cook 10 to 15 minutes or until tender.



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Southwestern Sweet Potatoes, Black Bean, Corn (CND)

Yield: 100 Portion: 1-1/4 Cups
Calories: 351 cal
Carbohydrates: 74 g
Protein: 15 g
Fat: 2g
Cholesterol: 0 mg
Sodium: 243 mg
Calcium: 82 mg

Ingredient Weight Measure Issue
SWEET POTATOES,CANNED,W/SYRUP 28-1/8 lbs 3 gal 2 qts
BEANS,BLACK,CANNED,DRAINED 26 lbs 2 gal 3-1/2 qts
CORN,FROZEN,WHOLE KERNEL 13-3/4 lbs 2 gal 1-1/2 qts
ONIONS,FRESH,CHOPPED 8-1/2 lbs 1 gal 2 qts 9-3/8 lbs
WATER 4-1/8 lbs 2 qts
PEPPERS,JALAPENOS,CANNED,DRAINED,CHOPPED 8-3/8 oz 1-3/4 cup
CUMIN,GROUND 4-1/4 oz 1-1/4 cup
GARLIC POWDER 3-1/2 oz 3/4 cup
SALT 1-1/4 oz 2 tbsp
CILANTRO,DRY 1 oz 3/4 cup 2 tbsp
PEPPER,BLACK,GROUND 2/3 oz 3 tbsp
LIMES,FRESH 2-1/3 lbs 15-1/2 each

Method:
1
Cut potatoes into 3/4-inch pieces. Set aside for use in Step 4.
2
Combine beans, corn, onions, water, jalapeno peppers, cumin, garlic powder, salt, dry cilantro, and black pepper.
3
Place 4-1/4 quarts mixture in each pan.
4
Add 9-3/4 cups sweet potatoes to each pan. Gently fold potatoes into bean and corn mixture to evenly distribute ingredients.
Cover; using a convection oven bake at 350 F. for 1 hour or until thoroughly heated. CCP: Internal temperature must reach 145 F.
5
or higher for 15 seconds.
6 CCP: Hold for service at 140 F. or higher.
7 Serve each portion with lime wedges.
Notes
1 In Step 2, 10 pounds dry black beans and 4 gallons water may be used per 100 portions. Follow Steps 1 through 5 of Recipe
No. Q 003 00, Boston Baked Beans.
2 In Step 1, 25 pounds fresh sweet potatoes may be used per 100 portions. Cook 10 to 15 minutes or until tender.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/southwestern_sweet_potatoes_black_bean_corn_cnd.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence