HACIENDA CORN AND BLACK BEANS

Ingredients

Ingredient Weight Measure Issue
TOMATOES,CANNED,DICED,DRAINED 16 lbs 1 gal 3-1/4 qts
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2 cup 2-3/8 lbs
ONIONS,FRESH,CHOPPED 2-1/8 lbs 1 qts 2 cup 2-1/3 lbs
SUGAR,GRANULATED 4-2/3 oz 1/2 cup 2-2/3 tbsp
CHILI POWDER,DARK,GROUND 4-1/4 oz 1 cup
SALT 3-3/8 oz 1/4 cup 1-2/3 tbsp
GARLIC POWDER 1-1/4 oz 1/4 cup 1/3 tbsp
CUMIN,GROUND 3/8 oz 2 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
WATER 1 lbs 2 cup
FLOUR,WHEAT,GENERAL PURPOSE 8-1/4 oz 1-7/8 cup
CORN,FROZEN,WHOLE KERNEL 16 lbs 2 gal 3-1/8 qts
BEANS,BLACK,CANNED,DRAINED 8 lbs 3 qts 2-1/8 cup

Method

1 Combine tomatoes, green peppers, onions, sugar, chili powder, salt, garlic powder, cumin, and black pepper in a steam-jacketed
kettle. Bring to a boil; reduce heat; cover; simmer 5 minutes.
2 Blend water and flour to make a smooth paste. Add to sauce. Stir to combine. Simmer 5 minutes or until thickened, stirring
constantly.
3 Add corn and black beans to sauce. Stir to evenly distribute ingredients. Cover; bring to a boil, stirring occasionally until mixture
comes to complete boil. Uncover; reduce heat, simmer 15 minutes, stirring occasionally until corn and black beans are thoroughly
heated. CCP: Heat to 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
160 cal 34 g 7 g 1 g 0 mg 484 mg 46 mg

Portion

3/4 Cup

Yield

100


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