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Southwestern Sweet Potatoes, Black Beans, and Corn
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 196 00
SOUTHWESTERN SWEET POTATOES,BLACK BEANS, AND CORN
Yield 100
Portion 1-1/4 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
356 cal
74 g
15 g
2g
0 mg
197 mg
102 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED
8-1/2 lbs
1 gal 2 qts
9-1/2 lbs
SWEET POTATOES,FROZEN,THAWED,CUBED
25 lbs
4 gal 1/8 qts
WATER
6-1/4 lbs
3 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
2/3 oz
3 tbsp
PEPPER,BLACK,GROUND
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
CILANTRO,DRY
1 oz
3/4 cup 2 tbsp
LIMES,FRESH
2-1/3 lbs
15-1/2 each
Method
1 Lightly spray steam jacketed kettle or tilting fry pan with non-stick spray.
2 Add onions; stir; cover; cook 5 minutes or until tender, stirring occasionally.
3 Add potatoes, water, jalapenos, cumin, garlic powder, salt and pepper. Stir; cover; cook 7 to 10 minutes or until potatoes are
almost tender.
4 Add beans and corn; stir; cook 15 minutes or until thoroughly heated, stirring occasionally. CCP: Internal temperature must reach
145 F. or higher for 15 seconds.
5 Add cilantro; stir. Transfer to serving pans.
6 Serve each portion with lime wedge. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 4, 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 3, 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 Beans, and Corn

Yield: 100 Portion: 1-1/4 Cups
Calories: 356 cal
Carbohydrates: 74 g
Protein: 15 g
Fat: 2g
Cholesterol: 0 mg
Sodium: 197 mg
Calcium: 102 mg

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 8-1/2 lbs 1 gal 2 qts 9-1/2 lbs
SWEET POTATOES,FROZEN,THAWED,CUBED 25 lbs 4 gal 1/8 qts
WATER 6-1/4 lbs 3 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
PEPPER,BLACK,GROUND 2/3 oz 3 tbsp
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
CILANTRO,DRY 1 oz 3/4 cup 2 tbsp
LIMES,FRESH 2-1/3 lbs 15-1/2 each

Method:
1 Lightly spray steam jacketed kettle or tilting fry pan with non-stick spray.
2 Add onions; stir; cover; cook 5 minutes or until tender, stirring occasionally.
3 Add potatoes, water, jalapenos, cumin, garlic powder, salt and pepper. Stir; cover; cook 7 to 10 minutes or until potatoes are
almost tender.
4 Add beans and corn; stir; cook 15 minutes or until thoroughly heated, stirring occasionally. CCP: Internal temperature must reach
145 F. or higher for 15 seconds.
5 Add cilantro; stir. Transfer to serving pans.
6 Serve each portion with lime wedge. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 4, 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 3, 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_beans_and_corn.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence