ITALIAN-STYLE BAKED BEANS

Ingredients

THYME,GROUND
<1/16th oz
1/8 tsp
Ingredient Weight Measure Issue
BEANS,KIDNEY,DRY 6-1/8 lbs 3 qts 3 cup
WATER,COLD 31-1/3 lbs 3 gal 3 qts
ONIONS,FRESH,CHOPPED 1-1/3 lbs 3-3/4 cup 1-1/2 lbs
CELERY,FRESH,CHOPPED 1-1/4 lbs 1 qts 3/4 cup 1-3/4 lbs
OIL,OLIVE 2-7/8 oz 1/4 cup 2-1/3 tbsp
PARSLEY,FRESH,BUNCH,CHOPPED 2-1/8 oz 1 cup 2-1/4 oz
OREGANO,CRUSHED 1/8 oz 1 tbsp
SALT 1-1/2 oz 2-1/3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
GARLIC POWDER 1/8 oz 1/4 tsp
BASIL,DRIED,CRUSHED 1/8 oz 1/3 tsp
SUGAR,GRANULATED 1/2 oz 1 tbsp
TOMATO PASTE,CANNED 6 lbs 2 qts 2-1/2 cup
CHEESE,PARMESAN,GRATED 5-1/4 oz 1-1/2 cup

Method

1 Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover; let soak 1 hour.
2 Cover with water; bring beans to a boil; add more water to cover beans if necessary. Simmer 1-1/2 hours or until beans are just
tender but not mushy. Drain beans; reserve liquid for use in Step 4, and beans for use in Step 5.
3 Saute onions and celery in olive oil or shortening 10 minutes or until tender.
4 Take reserved bean liquid and add water to equal 1 gallon per 100 portions and combine with parsley, thyme, oregano, salt, pepper,
sugar, garlic, basil, tomato paste to onion mixture; bring to a boil; reduce heat; simmer 10 minutes.
5 Place 1 gallon cooked beans in each steam table pan; add 3-3/4 quarts sauce; mix carefully. Sprinkle cheese over beans.
6 Using a convection oven, bake in 325 F. oven for 45 minutes on low fan, open vent. CCP: Heat to 145 F. or higher for 15 seconds.
Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
133 cal 23 g 8 g 2 g 1 mg 424 mg 79 mg

Portion

1/2 Cup

Yield

100


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