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Refried Beans (Canned Beans)
Source: U.S. Department of Defence

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VEGETABLES No.Q 038 01
REFRIED BEANS (CANNED BEANS)
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
107 cal
17 g
6g
2g
9 mg
325 mg
38 mg
Ingredient
Weight
Measure
Issue
BEANS,REFRIED
24 lbs
2 gal 2-7/8 qts
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Use canned refried beans.
2 Lightly spray each steam table pan with non-stick cooking spray. Spread an equal quantity of bean mixture in each sprayed pan.
Bake in 350 F. oven for 30 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or
higher for service.
3 If desired, mashed bean mixture may be fried on greased 350 F. griddle.



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Refried Beans (Canned Beans)

Yield: 100 Portion: 1/2 Cup
Calories: 107 cal
Carbohydrates: 17 g
Protein: 6g
Fat: 2g
Cholesterol: 9 mg
Sodium: 325 mg
Calcium: 38 mg

Ingredient Weight Measure Issue
BEANS,REFRIED 24 lbs 2 gal 2-7/8 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Use canned refried beans.
2 Lightly spray each steam table pan with non-stick cooking spray. Spread an equal quantity of bean mixture in each sprayed pan.
Bake in 350 F. oven for 30 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or
higher for service.
3 If desired, mashed bean mixture may be fried on greased 350 F. griddle.

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/refried_beans_canned_beans.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence