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Green Beans with Corn (Frozen Beans)
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 039 00
GREEN BEANS WITH CORN (FROZEN BEANS)
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
63 cal
13 g
2g
1g
1 mg
220 mg
26 mg
Ingredient
Weight
Measure
Issue
BACON,RAW
12 oz
BACON FAT,RENDERED
1-3/4 oz
1/4 cup 1/3 tbsp
ONIONS,FRESH,SLICED
1 lbs
1 qts
1-1/8 lbs
12 lbs
2 gal 3 qts
BEANS,GREEN,FROZEN,CUT
SALT
5/8 oz
1 tbsp
6-1/4 lbs
3 qts
WATER
PEPPER,RED,GROUND
<1/16th oz
1/8 tsp
CORN,CANNED,CREAM STYLE
10-1/8 lbs
1 gal 1/2 qts
Method
1
Cook bacon until partially done. Drain fat; set aside 1/4 cup of bacon fat for use in Step 2; set aside bacon for use in Step 4.
2
Saute onions in bacon fat until tender.
3
Cook green beans 5 minutes. Drain beans and reserve liquid.
Combine beans, bacon, onions, red pepper and corn. Combine reserved liquid and water to equal 2-1/2 qts per 100 portions. Add
4
bean and vegetable mixture to liquid; cover and continue cooking 10 minutes. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds.
5 Serve with cooking liquid. CCP: Hold at 140 F. or higher for service.
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|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 63 cal |
| Carbohydrates: | 13 g |
| Protein: | 2g |
| Fat: | 1g |
| Cholesterol: | 1 mg |
| Sodium: | 220 mg |
| Calcium: | 26 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BACON,RAW | 12 oz | ||
| BACON FAT,RENDERED | 1-3/4 oz | 1/4 cup 1/3 tbsp | |
| ONIONS,FRESH,SLICED | 1 lbs | 1 qts | 1-1/8 lbs |
| BEANS,GREEN,FROZEN,CUT | 12 lbs | 2 gal 3 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| WATER | 6-1/4 lbs | 3 qts | |
| PEPPER,RED,GROUND | <1/16th oz | 1/8 tsp | |
| CORN,CANNED,CREAM STYLE | 10-1/8 lbs | 1 gal 1/2 qts |
| Method: | |
|
1 Cook bacon until partially done. Drain fat; set aside 1/4 cup of bacon fat for use in Step 2; set aside bacon for use in Step 4. 2 Saute onions in bacon fat until tender. 3 Cook green beans 5 minutes. Drain beans and reserve liquid. Combine beans, bacon, onions, red pepper and corn. Combine reserved liquid and water to equal 2-1/2 qts per 100 portions. Add 4 bean and vegetable mixture to liquid; cover and continue cooking 10 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 5 Serve with cooking liquid. CCP: 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence