Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Hacienda Corn and Black Beans
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 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.
 Please bookmark this page (add it to your favorites).
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/hacienda_corn_and_black_beans.html Copyright © 1995-2019 ITA all rights reserved.
|
| 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