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Baked Beans With Canned Vegetarian Beans USDA Recipe for Family Child Care

This meatless dish is a must try! Baked beans with a Hawaiian twist that includes sweet bites of pineapple, onions, peppers and a smokey flavor of the south.
CACFP Home Childcare Crediting Information
Legume as Meat Alternate: ½ cup (½ cup measuring cup or 4 oz slotted spoodle) provides 2 oz equivalent meat alternate.
OR
Legume as Vegetable: ½ cup (½ cup measuring cup or 4 oz slotted spoodle) provides ½ cup vegetable (½ cup legume vegetable).
Prep Time15 minutes
Cook Time40 minutes
Course: Side Dish, vegetarian
Keyword: Recipes for Home
Age Group: Ages 6-18
Serving Size: 6
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Beans and Peas (Legumes)
Meal Service Temperature: Hot
Cooking Method: Bake
6 Servings
Calories: 268

Ingredients

  • 3¼ cups or 29½ oz Canned vegetarian beans
  • ⅔ cup or 3 oz Fresh yellow onions, chopped
  • ½ cup or 2 oz Fresh green bell peppers, diced
  • 1 tsp Ground mustard
  • 1 Tbsp Yellow mustard
  • ½ cup or 3¾ oz Brown sugar, packed
  • ¼ cup or 2 oz Granulated sugar
  • 2 Tbsp or 1¼ oz Canned tomato paste, unsalted
  • ½ cup or 5 oz Pineapple tidbits, in juice slightly drained
  • ¾ tsp Apple cider vinegar
  • 1 tsp Liquid smoke
  • ⅛ tsp Ground black pepper
  • ½ tsp Ground cinnamon
  • ⅛ tsp Ground allspice

-

  • 3¼ cups or 29½ oz Canned vegetarian beans
  • ⅔ cup or 3 oz Fresh yellow onions, chopped
  • ½ cup or 2 oz Fresh green bell peppers, diced
  • 1 tsp Ground mustard
  • 1 Tbsp Yellow mustard
  • ½ cup or 3¾ oz Brown sugar, packed
  • ¼ cup or 2 oz Granulated sugar
  • 2 Tbsp or 1¼ oz Canned tomato paste, unsalted
  • ½ cup or 5 oz Pineapple tidbits, in juice slightly drained
  • ¾ tsp Apple cider vinegar
  • 1 tsp Liquid smoke
  • ⅛ tsp Ground black pepper
  • ½ tsp Ground cinnamon
  • ⅛ tsp Ground allspice

Instructions

  • Preheat oven:
    Conventional oven: 375 °F.
    Convection oven: 350 °F.
  • In a large mixing bowl, 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. Stir well.
  • Pour the bean mixture into a (9” x 13” x 2”) baking dish.
  • Bake:
    Conventional oven: 375 ºF 30-40 minutes.
    Convection oven: 350 ºF 30-35 minutes.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold at 140 °F or higher until served.
  • Serve ½ cup (portion with ½ cup measuring cup or 4 oz slotted spoodle).

Nutrition

Serving: 0½ cup (½ cup measuring cup or 4 oz slotted spoodle) | Calories: 268 | Total Carbohydrate: 60g | Protein: 8g | Total Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 191mg | Potassium: 366mg | Dietary Fiber: 9g | Total Sugars: 36g | Vitamin C: 15mg | Vitamin D: 0IU | Calcium: 67mg | Iron: 2mg | Vitamin A: 21mcg