| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Refried Beans with Cheese
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
VEGETABLES No.Q 038 00
REFRIED BEANS WITH CHEESE
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
145 cal
15 g
8g
6g
14 mg
382 mg
142 mg
Ingredient
Weight
Measure
Issue
BEANS,PINTO,CANNED,INCL LIQUIDS
21 lbs
2 gal 1-7/8 qts
CHILI POWDER,DARK,GROUND
3-1/8 oz
3/4 cup
GARLIC POWDER
1/3 oz
1 tbsp
2 lbs
2 qts
CHEESE,CHEDDAR,SHREDDED
ONIONS,GREEN,FRESH,GRATED
7 oz
2 cup
7-7/8 oz
1 oz
2 tbsp
HOT SAUCE
RESERVED LIQUID
5-1/4 lbs
2 qts 2 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
CHEESE,CHEDDAR,SHREDDED
1 lbs
1 qts
Method
1 Drain beans. Reserve beans for use in Step 2; stock for use in Step 3.
2 Place beans in mixer bowl; beat at low speed until mashed.
3 Add chili powder, garlic powder, 1 quart cheese, onions, hot sauce and 1-1/2 quarts bean stock per 100 servings. Whip at medium
speed, adding more liquid to obtain consistency of mashed potatoes.
4 Spread an equal quantity of bean mixture in each sprayed steam table pan. Bake in 350 F. oven for 30 minutes.
5 Sprinkle an equal quantity of remaining 1 quart cheese over bean mixture in each pan. 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/refried_beans_with_cheese.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Refried Beans with Cheese

Yield: 100 Portion: 1/2 Cup
Calories: 145 cal
Carbohydrates: 15 g
Protein: 8g
Fat: 6g
Cholesterol: 14 mg
Sodium: 382 mg
Calcium: 142 mg

Ingredient Weight Measure Issue
BEANS,PINTO,CANNED,INCL LIQUIDS 21 lbs 2 gal 1-7/8 qts
CHILI POWDER,DARK,GROUND 3-1/8 oz 3/4 cup
GARLIC POWDER 1/3 oz 1 tbsp
CHEESE,CHEDDAR,SHREDDED 2 lbs 2 qts
ONIONS,GREEN,FRESH,GRATED 7 oz 2 cup 7-7/8 oz
HOT SAUCE 1 oz 2 tbsp
RESERVED LIQUID 5-1/4 lbs 2 qts 2 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
CHEESE,CHEDDAR,SHREDDED 1 lbs 1 qts

Method:
1 Drain beans. Reserve beans for use in Step 2; stock for use in Step 3.
2 Place beans in mixer bowl; beat at low speed until mashed.
3 Add chili powder, garlic powder, 1 quart cheese, onions, hot sauce and 1-1/2 quarts bean stock per 100 servings. Whip at medium
speed, adding more liquid to obtain consistency of mashed potatoes.
4 Spread an equal quantity of bean mixture in each sprayed steam table pan. Bake in 350 F. oven for 30 minutes.
5 Sprinkle an equal quantity of remaining 1 quart cheese over bean mixture in each pan. 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.

https://theodora.com/recipies/vegetables/refried_beans_with_cheese.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence