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Baked Beans (Canned)
Source: U.S. Department of Defence

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VEGETABLES No.Q 002 00
BAKED BEANS (CANNED)
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
172 cal
32 g
8g
3g
11 mg
672 mg
79 mg
Ingredient
Weight
Measure
Issue
BACON,RAW
1 lbs
ONIONS,FRESH,CHOPPED
1-7/8 lbs
1 qts 1-1/4 cup
2 lbs
BEANS,BAKED,W/PORK,CANNED
30-1/8 lbs
3 gal 1-1/2 qts
CATSUP
1-1/4 lbs
2-1/4 cup
SUGAR,BROWN,PACKED
9 oz
1-3/4 cup
MUSTARD,PREPARED
6-5/8 oz
3/4 cup
Method
1
Cook bacon according to Recipe Nos. L 002 00 or L 002 02. Drain. Finely chop.
2
Combine onions, beans, catsup, sugar, mustard and bacon. Mix well.
3
Pour 7-3/4 quarts bean mixture into each steam table pan.
4
Using a convection oven, bake at 325 F. for 1-1/2 hours on high fan, open vent. CCP: Heat to 145 F. or higher for 15 seconds.
Hold at 140 F. or higher for service.



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Baked Beans (Canned)

Yield: 100 Portion: 1/2 Cup
Calories: 172 cal
Carbohydrates: 32 g
Protein: 8g
Fat: 3g
Cholesterol: 11 mg
Sodium: 672 mg
Calcium: 79 mg

Ingredient Weight Measure Issue
BACON,RAW 1 lbs
ONIONS,FRESH,CHOPPED 1-7/8 lbs 1 qts 1-1/4 cup 2 lbs
BEANS,BAKED,W/PORK,CANNED 30-1/8 lbs 3 gal 1-1/2 qts
CATSUP 1-1/4 lbs 2-1/4 cup
SUGAR,BROWN,PACKED 9 oz 1-3/4 cup
MUSTARD,PREPARED 6-5/8 oz 3/4 cup

Method:
1
Cook bacon according to Recipe Nos. L 002 00 or L 002 02. Drain. Finely chop.
2
Combine onions, beans, catsup, sugar, mustard and bacon. Mix well.
3
Pour 7-3/4 quarts bean mixture into each steam table pan.
4
Using a convection oven, bake at 325 F. for 1-1/2 hours on high fan, open vent. CCP: Heat to 145 F. or higher for 15 seconds.
Hold at 140 F. or higher for service.

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/vegetables/baked_beans_canned.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence