VEGETABLES No. Q 002 00
BAKED BEANS (CANNED)
| Yield: 100 | Portion: 1/2 Cup |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 172 cal | 32 g | 8 g | 3 g | 11 mg | 672 mg | 79 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| BACON,RAW | 1 lbs | 1 qts 1-1/4 cup | 2 lbs |
| ONIONS,FRESH,CHOPPED | 1-7/8 lbs | 3 gal 1-1/2 qts | |
| BEANS,BAKED,W/PORK,CANNED | 30-1/8 lbs | 2-1/4 cup | |
| CATSUP | 1-1/4 lbs | ||
| SUGAR,BROWN,PACKED | 9 oz | 1-3/4 cup | |
| MUSTARD,PREPARED | 6-5/8 oz | 3/4 cup |
Method
- Cook bacon according to Recipe Nos. L 002 00 or L 002 02. Drain. Finely chop.
- Combine onions, beans, catsup, sugar, mustard and bacon. Mix well.
- Pour 7-3/4 quarts bean mixture into each steam table pan.
- Using a convection oven, bake at 325 F. for 1-1/2 hours on high fan, open vent. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
