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Hacienda Corn and Black Beans
Source: U.S. Department of Defence | |
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![]() VEGETABLES No.Q 080 00
HACIENDA CORN AND BLACK BEANS
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
160 cal
34 g
7g
1g
0 mg
484 mg
46 mg
Ingredient
Weight
Measure
Issue
TOMATOES,CANNED,DICED,DRAINED
16 lbs
1 gal 3-1/4 qts
PEPPERS,GREEN,FRESH,CHOPPED
2 lbs
1 qts 2 cup
2-3/8 lbs
ONIONS,FRESH,CHOPPED
2-1/8 lbs
1 qts 2 cup
2-1/3 lbs
4-2/3 oz
1/2 cup 2-2/3 tbsp
SUGAR,GRANULATED
CHILI POWDER,DARK,GROUND
4-1/4 oz
1 cup
3-3/8 oz
1/4 cup 1-2/3 tbsp
SALT
GARLIC POWDER
1-1/4 oz
1/4 cup 1/3 tbsp
CUMIN,GROUND
3/8 oz
2 tbsp
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
WATER
1 lbs
2 cup
8-1/4 oz
1-7/8 cup
FLOUR,WHEAT,GENERAL PURPOSE
CORN,FROZEN,WHOLE KERNEL
16 lbs
2 gal 3-1/8 qts
BEANS,BLACK,CANNED,DRAINED
8 lbs
3 qts 2-1/8 cup
Method
1 Combine tomatoes, green peppers, onions, sugar, chili powder, salt, garlic powder, cumin, and black pepper in a steam-jacketed
kettle. Bring to a boil; reduce heat; cover; simmer 5 minutes.
2 Blend water and flour to make a smooth paste. Add to sauce. Stir to combine. Simmer 5 minutes or until thickened, stirring
constantly.
3 Add corn and black beans to sauce. Stir to evenly distribute ingredients. Cover; bring to a boil, stirring occasionally until mixture
comes to complete boil. Uncover; reduce heat, simmer 15 minutes, stirring occasionally until corn and black beans are thoroughly
heated. CCP: Heat to 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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|
Yield: 100 | Portion: 3/4 Cup |
Calories: | 160 cal |
Carbohydrates: | 34 g |
Protein: | 7g |
Fat: | 1g |
Cholesterol: | 0 mg |
Sodium: | 484 mg |
Calcium: | 46 mg |
Ingredient | Weight | Measure | Issue |
---|---|---|---|
TOMATOES,CANNED,DICED,DRAINED | 16 lbs | 1 gal 3-1/4 qts | |
PEPPERS,GREEN,FRESH,CHOPPED | 2 lbs | 1 qts 2 cup | 2-3/8 lbs |
ONIONS,FRESH,CHOPPED | 2-1/8 lbs | 1 qts 2 cup | 2-1/3 lbs |
SUGAR,GRANULATED | 4-2/3 oz | 1/2 cup 2-2/3 tbsp | |
CHILI POWDER,DARK,GROUND | 4-1/4 oz | 1 cup | |
SALT | 3-3/8 oz | 1/4 cup 1-2/3 tbsp | |
GARLIC POWDER | 1-1/4 oz | 1/4 cup 1/3 tbsp | |
CUMIN,GROUND | 3/8 oz | 2 tbsp | |
PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
WATER | 1 lbs | 2 cup | |
FLOUR,WHEAT,GENERAL PURPOSE | 8-1/4 oz | 1-7/8 cup | |
CORN,FROZEN,WHOLE KERNEL | 16 lbs | 2 gal 3-1/8 qts | |
BEANS,BLACK,CANNED,DRAINED | 8 lbs | 3 qts 2-1/8 cup |
Method: | |
1 Combine tomatoes, green peppers, onions, sugar, chili powder, salt, garlic powder, cumin, and black pepper in a steam-jacketed kettle. Bring to a boil; reduce heat; cover; simmer 5 minutes. 2 Blend water and flour to make a smooth paste. Add to sauce. Stir to combine. Simmer 5 minutes or until thickened, stirring constantly. 3 Add corn and black beans to sauce. Stir to evenly distribute ingredients. Cover; bring to a boil, stirring occasionally until mixture comes to complete boil. Uncover; reduce heat, simmer 15 minutes, stirring occasionally until corn and black beans are thoroughly heated. CCP: Heat to 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
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