Baked Beans with Canned Vegetarian Beans USDA Recipe for Child Care Centers

Age Group: Ages 3-5, Ages 6-18
Serving Size: 25-50
Baked Beans With Canned Vegetarian Beans includes tomato paste and pineapple chunks.
1⁄2 cup (4 fl oz slotted spoodle) provides:
Legume as Meat Alternate: 2 oz equivalent meat alternate.
Legume as Vegetable: 1⁄2 cup vegetable.
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  • 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 (9 lb 7 oz) baked beans 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 20–25 minutes.
    Convection oven: 350 °F for 15 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.
  • Portion with 4 fl oz slotted spoodle (1⁄2 cup).


Nutrition Facts
Baked Beans with Canned Vegetarian Beans USDA Recipe for Child Care Centers
Amount Per Serving 0 ¹⁄2 cup (4 fl oz slotted spoodle)
Calories 263
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 183mg8%
Potassium 349mg10%
Total Carbohydrate 60g20%
Dietary Fiber 8g33%
Total Sugars 37g41%
Protein 8g16%
Vitamin D 0IU0%
Calcium 64mg6%
Iron 2mg11%
*Marketing Guide
25 Servings:
Mature onions: 14 oz
Green bell peppers: 10 oz
50 Servings:
Mature onions: 1 lb 12 oz
Green bell 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.
Yield / Volume
25 Servings:
About 9 lb 7 oz
About 1 gal 2³⁄4 cups 2 Tbsp/1 steam table pan (12” x 20” x 2¹⁄2”)
50 Servings:
About 18 lb 14 oz
About 2 gal 1 qt 1³⁄4 cups/2 steam table pans (12” x 20” x 2¹⁄2”)