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Green Beans Nicoise
Source: U.S. Department of Defence

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VEGETABLES No.Q 007 03
GREEN BEANS NICOISE
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
59 cal
8g
2g
3g
7 mg
144 mg
44 mg
Ingredient
Weight
Measure
Issue
GARLIC POWDER
<1/16th oz
1/8 tsp
ONIONS,FRESH,SLICED
3 lbs
3 qts
3-3/8 lbs
BUTTER
12 oz
1-1/2 cup
BEANS,GREEN,FROZEN,WHOLE
16 lbs
3 gal 2-5/8 qts
SALT
5/8 oz
1 tbsp
12-1/2 lbs
1 gal 2 qts
WATER,BOILING
PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp
TOMATOES,CANNED,WHOLE,PEELED,DRAINED
6-1/4 lbs
2 qts 3-3/4 cup
Method
1 Saute onions and garlic powder in butter or margarine until tender.
2 Add beans to salted water. Bring to a boil; cover; simmer 5 to 8 minutes or until beans are tender. Drain; reserve 1 quart liquid.
3 Drain canned tomatoes. Crush tomatoes. Combine onions, garlic, beans, bean liquid, and pepper. Mix lightly. CCP: Heat to 145 F.
or higher for 15 seconds. Hold at 140 F. or higher for service.



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Green Beans Nicoise

Yield: 100 Portion: 1/2 Cup
Calories: 59 cal
Carbohydrates: 8g
Protein: 2g
Fat: 3g
Cholesterol: 7 mg
Sodium: 144 mg
Calcium: 44 mg

Ingredient Weight Measure Issue
GARLIC POWDER <1/16th oz 1/8 tsp
ONIONS,FRESH,SLICED 3 lbs 3 qts 3-3/8 lbs
BUTTER 12 oz 1-1/2 cup
BEANS,GREEN,FROZEN,WHOLE 16 lbs 3 gal 2-5/8 qts
SALT 5/8 oz 1 tbsp
WATER,BOILING 12-1/2 lbs 1 gal 2 qts
PEPPER,BLACK,GROUND <1/16th oz 1/8 tsp
TOMATOES,CANNED,WHOLE,PEELED,DRAINED 6-1/4 lbs 2 qts 3-3/4 cup

Method:
1 Saute onions and garlic powder in butter or margarine until tender.
2 Add beans to salted water. Bring to a boil; cover; simmer 5 to 8 minutes or until beans are tender. Drain; reserve 1 quart liquid.
3 Drain canned tomatoes. Crush tomatoes. Combine onions, garlic, beans, bean liquid, and pepper. Mix lightly. 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/green_beans_nicoise.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence