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).
OR
Legume as Vegetable: ¾ cup (6 oz slotted spoodle) provides ⅝ cup vegetable (½ cup legume vegetable, ⅛ cup other vegetable).
3 from 2 votes

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Instructions
 

  • 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 INFORMATION

Baked Beans with Canned Vegetarian Beans USDA Recipe for Adults in CACFP
Amount Per Serving
 
0 ¾ cup (6 oz spoodle)
Calories
262
Total Fat
 
0
g
0
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
183
mg
8
%
Total Carbohydrate
 
60
g
20
%
Dietary Fiber
 
8
g
33
%
Total Sugars
 
37
g
41
%
Vitamin A
 
21
mcg
Vitamin C
 
14
mg
17
%
Vitamin D
 
0
IU
0
%
Calcium
 
64
mg
6
%
Iron
 
2
mg
11
%
Potassium
 
349
mg
10
%
N/A=data not available
*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

Notes

*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”)