Baked Beans with Canned Vegetarian Beans USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
This meatless recipe is a must try! Baked beans with a Hawaiian flavor that includes sweet bites of pineapple, onions, peppers and a smokey spice of the south.
CACFP Adult Portion Crediting Information
Legume as Meat Alternate: ¾ cup (6 oz slotted spoodle) provides 2 oz meat alternate and ⅛ cup vegetable (⅛ cup other vegetable).
Legume as Vegetable: ¾ cup (6 oz slotted spoodle) provides ⅝ cup vegetable (½ cup legume vegetable, ⅛ cup other vegetable).
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  • Preheat Oven:
    Conventional oven: 375 °F.
    Convection oven: 350 °F
  • Combine beans, onions, bell peppers, ground mustard, yellow mustard, brown sugar, granulated sugar, tomato paste, pineapple tidbits, apple cider vinegar, liquid smoke, black pepper, cinnamon, and allspice in a large bowl. Stir well.
  • Pour 1 gal 1 qt 1 cup (10½ lbs) baked bean mixture into a steam table pan (12” x 20” x 2½”).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Bake:
    Conventional oven: 375 °F for 35-40 minutes.
    Convection oven: 350 °F for 35 minutes.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Drain liquid well using slotted spoodle.
    Serve ¾ cup (portion with 6 oz slotted spoodle).


Nutrition Facts
Baked Beans with Canned Vegetarian Beans USDA Recipe for Adults in CACFP
Amount Per Serving 0 ¾ cup (6 oz spoodle)
Calories 262
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 183mg8%
Potassium 349mg10%
Total Carbohydrate 60g20%
Dietary Fiber 8g33%
Total Sugars 37g41%
Vitamin C 14mg17%
Vitamin D 0IU0%
Calcium 64mg6%
Iron 2mg11%
Vitamin A 21mcg
*Marketing Guide
25 Servings:
Mature onions: 14 oz
Green Peppers: 10 oz
50 Servings:
Mature onions: 1 lb 12 oz
Green Peppers: 1 lb 4 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 1 gal 1 qt 1 cup
About 10½ lb/1 steam table pan
(12” x 20” x 2½”)
50 Servings:
2 gal 2 qt 2 cups
About 21 lb/2 steam table pans
(12” x 20” x 2½”)