VEGETABLES No. Q 004 00
ITALIAN-STYLE BAKED BEANS
| Yield: 100 | Portion: 1/2 Cup |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 133 cal | 23 g | 8 g | 2 g | 1 mg | 424 mg | 79 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| BEANS,KIDNEY,DRY | 6-1/8 lbs | 3 qts 3 cup | |
| WATER,COLD | 31-1/3 lbs | 3 gal 3 qts | |
| ONIONS,FRESH,CHOPPED | 1-1/3 lbs | 3-3/4 cup | 1-1/2 lbs |
| CELERY,FRESH,CHOPPED | 1-1/4 lbs | 1 qts 3/4 cup | 1-3/4 lbs |
| OIL,OLIVE | 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
- Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover; let soak 1 hour.
- Cover with water; bring beans to a boil; add more water to cover beans if necessary. Simmer 1-1/2 hours or until beans are just tender but not mushy. Drain beans; reserve liquid for use in Step 4, and beans for use in Step 5.
- Saute onions and celery in olive oil or shortening 10 minutes or until tender.
- 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 to onion mixture; bring to a boil; reduce heat; simmer 10 minutes.
- Place 1 gallon cooked beans in each steam table pan; add 3-3/4 quarts sauce; mix carefully. Sprinkle cheese over beans.
- Using a convection oven, bake in 325 F. oven 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.
