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

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VEGETABLES No.Q 002 01
BAKED BEANS (KIDNEY BEANS, CANNED)
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
139 cal
26 g
7g
1g
1 mg
543 mg
43 mg
Ingredient
Weight
Measure
Issue
BACON,RAW
1 lbs
BEANS,KIDNEY,DARK RED,CANNED,DRAINED
27-1/2 lbs
4 gal 1-5/8 qts
ONIONS,FRESH,CHOPPED
1-7/8 lbs
1 qts 1-1/4 cup
2 lbs
1-1/4 lbs
2-3/8 cup
CATSUP
SUGAR,BROWN,PACKED
1-1/4 lbs
3-3/4 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
Bake in a convection oven 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 (Kidney Beans, Canned)

Yield: 100 Portion: 1/2 Cup
Calories: 139 cal
Carbohydrates: 26 g
Protein: 7g
Fat: 1g
Cholesterol: 1 mg
Sodium: 543 mg
Calcium: 43 mg

Ingredient Weight Measure Issue
BACON,RAW 1 lbs
BEANS,KIDNEY,DARK RED,CANNED,DRAINED 27-1/2 lbs 4 gal 1-5/8 qts
ONIONS,FRESH,CHOPPED 1-7/8 lbs 1 qts 1-1/4 cup 2 lbs
CATSUP 1-1/4 lbs 2-3/8 cup
SUGAR,BROWN,PACKED 1-1/4 lbs 3-3/4 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
Bake in a convection oven 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_kidney_beans_canned.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence