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3 from 2 votes

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

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).
Course: Side Dish, vegetarian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based/Vegan
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Beans, Peas, and Lentils, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
25 Servings
Calories: 262

Ingredients

25 Servings

    Weight

    • 7 lb 5 oz Canned vegetarian baked beans
    • 12 oz *Fresh onions, chopped
    • 8 oz *Fresh green bell peppers, diced
    • - - Ground mustard
    • 3 oz Yellow mustard, prepared
    • 1 lb Brown sugar, packed
    • 8 oz Granulated sugar
    • 5 oz Canned unsalted tomato paste
    • 1 lb 4 oz Pineapple tidbits, in juice
    • - - Apple cider vinegar
    • - - Liquid smoke
    • - - Black pepper
    • - - Cinnamon
    • - - Allspice

    Measure

    • 3 qt ¾ cup (approx. 1⅛ No. 10 cans) Canned vegetarian baked beans
    • ¾ cup *Fresh onions, chopped
    • 1½ cups *Fresh green bell peppers, diced
    • 1 Tbsp Ground mustard
    • ¼ cup Yellow mustard, prepared
    • 2 cups Brown sugar, packed
    • 1 cup Granulated sugar
    • ½ cup 1 tsp (approx. ⅓ No. 300 can) Canned unsalted tomato paste
    • 2½ cups (approx. 1 No. 10 can) Pineapple tidbits, in juice
    • 1 Tbsp ½ tsp Apple cider vinegar
    • 1 Tbsp Liquid smoke
    • ½ tsp Black pepper
    • 1½ tsp Cinnamon
    • ½ tsp Allspice

    50 Servings

      Weight

      • 14 lb 10 oz Canned vegetarian baked beans
      • 1 lb 8 oz *Frozen onions, chopped
      • 1 lb *Fresh green bell peppers, diced
      • - - Ground mustard
      • 6 oz Yellow mustard, prepared
      • 2 lb Brown sugar, packed
      • 1 lb Granulated sugar
      • 10 oz Canned unsalted tomato paste
      • 2 lb 8 oz Pineapple tidbits, in juice
      • - - Apple cider vinegar
      • - - Liquid smoke
      • - - Black pepper
      • - - Cinnamon
      • - - Allspice

      Measure

      • 1 gal 2 qt 1½ cups (approx. 2¼ No. 10 cans) Canned vegetarian baked beans
      • 1½ cups *Fresh onions, chopped
      • 3 cups *Fresh green bell peppers, diced
      • 2 Tbsp Ground mustard
      • ½ cup Yellow mustard, prepared
      • 1 qt Brown sugar, packed
      • 2 cups Granulated sugar
      • 1 cup 2 tsp (approx. ⅔ No. 300 can) Canned unsalted tomato paste
      • 1 qt 1 cup (approx. 2 No. 10 can) Pineapple tidbits, in juice
      • 2 Tbsp 1 tsp Apple cider vinegar
      • 2 Tbsp Liquid smoke
      • 1 tsp Black pepper
      • 1 Tbsp Cinnamon
      • 1 tsp Allspice

      -

      25 Servings

        Weight

        • 7 lb 5 oz Canned vegetarian baked beans
        • 12 oz *Fresh onions, chopped
        • 8 oz *Fresh green bell peppers, diced
        • - - Ground mustard
        • 3 oz Yellow mustard, prepared
        • 1 lb Brown sugar, packed
        • 8 oz Granulated sugar
        • 5 oz Canned unsalted tomato paste
        • 1 lb 4 oz Pineapple tidbits, in juice
        • - - Apple cider vinegar
        • - - Liquid smoke
        • - - Black pepper
        • - - Cinnamon
        • - - Allspice

        Measure

        • 3 qt ¾ cup (approx. 1⅛ No. 10 cans) Canned vegetarian baked beans
        • ¾ cup *Fresh onions, chopped
        • 1½ cups *Fresh green bell peppers, diced
        • 1 Tbsp Ground mustard
        • ¼ cup Yellow mustard, prepared
        • 2 cups Brown sugar, packed
        • 1 cup Granulated sugar
        • ½ cup 1 tsp (approx. ⅓ No. 300 can) Canned unsalted tomato paste
        • 2½ cups (approx. 1 No. 10 can) Pineapple tidbits, in juice
        • 1 Tbsp ½ tsp Apple cider vinegar
        • 1 Tbsp Liquid smoke
        • ½ tsp Black pepper
        • 1½ tsp Cinnamon
        • ½ tsp Allspice

        50 Servings

          Weight

          • 14 lb 10 oz Canned vegetarian baked beans
          • 1 lb 8 oz *Frozen onions, chopped
          • 1 lb *Fresh green bell peppers, diced
          • - - Ground mustard
          • 6 oz Yellow mustard, prepared
          • 2 lb Brown sugar, packed
          • 1 lb Granulated sugar
          • 10 oz Canned unsalted tomato paste
          • 2 lb 8 oz Pineapple tidbits, in juice
          • - - Apple cider vinegar
          • - - Liquid smoke
          • - - Black pepper
          • - - Cinnamon
          • - - Allspice

          Measure

          • 1 gal 2 qt 1½ cups (approx. 2¼ No. 10 cans) Canned vegetarian baked beans
          • 1½ cups *Fresh onions, chopped
          • 3 cups *Fresh green bell peppers, diced
          • 2 Tbsp Ground mustard
          • ½ cup Yellow mustard, prepared
          • 1 qt Brown sugar, packed
          • 2 cups Granulated sugar
          • 1 cup 2 tsp (approx. ⅔ No. 300 can) Canned unsalted tomato paste
          • 1 qt 1 cup (approx. 2 No. 10 can) Pineapple tidbits, in juice
          • 2 Tbsp 1 tsp Apple cider vinegar
          • 2 Tbsp Liquid smoke
          • 1 tsp Black pepper
          • 1 Tbsp Cinnamon
          • 1 tsp Allspice

          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).

          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.

          Nutrition

          Serving: 0¾ cup (6 oz spoodle) | Calories: 262 | Total Carbohydrate: 60g | Total Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 183mg | Potassium: 349mg | Dietary Fiber: 8g | Total Sugars: 37g | Vitamin C: 14mg | Vitamin D: 0IU | Calcium: 64mg | Iron: 2mg | Vitamin A: 21mcg