Baked Beans With Canned Vegetarian Beans USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Baked Beans With Canned Vegetarian Beans includes tomato paste and pineapple chunks.
NSLP/SBP CREDITING INFORMATION
¹⁄2 cup (4 fl oz spoodle) provides
Legume as Meat Alternate: 2 oz equivalent meat alternate.
OR
Legume as Vegetable: ¹⁄2 cup legume vegetable.
3.77 from 13 votes

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Instructions
 

  • 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 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Bake:
    Conventional oven: 375 °F for 20–25 minutes.
    Convection oven: 350 °F for 15 minutes.
  • Critical Control Point:
    Heat to 135 °F or higher for at least 15 seconds.
  • Critical Control Point:
    Hold for hot service at 135 °F or higher.
  • Portion with 4 fl oz slotted spoodle (¹⁄2 cup).

Nutrition INFORMATION

Nutrition Facts
Baked Beans With Canned Vegetarian Beans USDA Recipe for Schools
Amount Per Serving
Calories 263
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
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
50 Servings:
Mature onions: 1 lb 12 oz
Green bell peppers: 1 lb 4 oz
100 Servings:
Mature onions: 3 lb 8 oz
Green bell peppers: 2 lb 8 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during
preparation or when a variation of the ingredients is available.
Yield / Volume
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″)
100 Servings:
About 37 lb 12 oz
About 4 gal 2 qt 3¹⁄2 cups/4 steam table pans (12″ x 20″ x 2¹⁄2″)