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Italian-Style Baked Beans (Canned Beans)
Source: U.S. Department of Defence

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VEGETABLES No.Q 004 01
ITALIAN-STYLE BAKED BEANS (CANNED BEANS)
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
117 cal
20 g
7g
2g
1 mg
741 mg
62 mg
Ingredient
Weight
Measure
Issue
BEANS,KIDNEY,DARK RED,CANNED,DRAINED
20-3/4 lbs
3 gal 1-1/4 qts
ONIONS,FRESH,CHOPPED
1-1/4 lbs
3-1/2 cup
1-3/8 lbs
CELERY,FRESH,CHOPPED
1-1/2 lbs
1 qts 1-5/8 cup
2 lbs
2-7/8 oz
1/4 cup 2-1/3 tbsp
OIL,SALAD
PARSLEY,FRESH,BUNCH,CHOPPED
2-1/8 oz
1 cup
2-1/4 oz
<1/16th oz
1/8 tsp
THYME,GROUND
OREGANO,CRUSHED
1/8 oz
1 tbsp
SALT
1-1/2 oz
2-1/3 tbsp
PEPPER,BLACK,GROUND
1/8 oz
1/4 tsp
GARLIC POWDER
1/8 oz
1/4 tsp
BASIL,DRIED,CRUSHED
1/8 oz
1/3 tsp
SUGAR,GRANULATED
1/2 oz
1 tbsp
TOMATO PASTE,CANNED
6 lbs
2 qts 2-1/2 cup
CHEESE,PARMESAN,GRATED
5-1/4 oz
1-1/2 cup
Method
1 Drain beans; reserve liquid for use in Step 3, and beans for use in Step 4.
2 Saute onions and celery in salad oil or shortening 10 minutes or until tender.
3 Take reserved bean liquid and add water to equal 1 gallon per 100 portions and combine with parsley, thyme, oregano, salt, pepper,
sugar, garlic, basil, tomato paste, and onion mixture; bring to a boil; reduce heat; simmer 10 minutes.
4 Place 1 gallon cooked beans in each steam table pan; add 3-3/4 quarts sauce; mix carefully. Sprinkle cheese over beans.
5 Using a convection oven, bake at 325 F. for 45 minutes on low 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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Italian-Style Baked Beans (Canned Beans)

Yield: 100 Portion: 1/2 Cup
Calories: 117 cal
Carbohydrates: 20 g
Protein: 7g
Fat: 2g
Cholesterol: 1 mg
Sodium: 741 mg
Calcium: 62 mg

Ingredient Weight Measure Issue
BEANS,KIDNEY,DARK RED,CANNED,DRAINED 20-3/4 lbs 3 gal 1-1/4 qts
ONIONS,FRESH,CHOPPED 1-1/4 lbs 3-1/2 cup 1-3/8 lbs
CELERY,FRESH,CHOPPED 1-1/2 lbs 1 qts 1-5/8 cup 2 lbs
OIL,SALAD 2-7/8 oz 1/4 cup 2-1/3 tbsp
PARSLEY,FRESH,BUNCH,CHOPPED 2-1/8 oz 1 cup 2-1/4 oz
THYME,GROUND <1/16th oz 1/8 tsp
OREGANO,CRUSHED 1/8 oz 1 tbsp
SALT 1-1/2 oz 2-1/3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
GARLIC POWDER 1/8 oz 1/4 tsp
BASIL,DRIED,CRUSHED 1/8 oz 1/3 tsp
SUGAR,GRANULATED 1/2 oz 1 tbsp
TOMATO PASTE,CANNED 6 lbs 2 qts 2-1/2 cup
CHEESE,PARMESAN,GRATED 5-1/4 oz 1-1/2 cup

Method:
1 Drain beans; reserve liquid for use in Step 3, and beans for use in Step 4.
2 Saute onions and celery in salad oil or shortening 10 minutes or until tender.
3 Take reserved bean liquid and add water to equal 1 gallon per 100 portions and combine with parsley, thyme, oregano, salt, pepper,
sugar, garlic, basil, tomato paste, and onion mixture; bring to a boil; reduce heat; simmer 10 minutes.
4 Place 1 gallon cooked beans in each steam table pan; add 3-3/4 quarts sauce; mix carefully. Sprinkle cheese over beans.
5 Using a convection oven, bake at 325 F. for 45 minutes on low 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/italianstyle_baked_beans_canned_beans.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence