ITALIAN-STYLE BAKED BEANS (CANNED BEANS)

Ingredients

THYME,GROUND
<1/16th oz
1/8 tsp
Ingredient Weight Measure Issue
BEANS,KIDNEY,DARK RED,CANNED,DRAINED 20-3/4 lbs 3 gal 1-1/4 qts
ONIONS,FRESH,CHOPPED 1-1/4 lbs 3-1/2 cup 1-3/8 lbs
CELERY,FRESH,CHOPPED 1-1/2 lbs 1 qts 1-5/8 cup 2 lbs
OIL,SALAD 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 Drain beans; reserve liquid for use in Step 3, and beans for use in Step 4.
2 Saute onions and celery in salad oil or shortening 10 minutes or until tender.
3 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, and onion mixture; bring to a boil; reduce heat; simmer 10 minutes.
4 Place 1 gallon cooked beans in each steam table pan; add 3-3/4 quarts sauce; mix carefully. Sprinkle cheese over beans.
5 Using a convection oven, bake at 325 F. 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
117 cal 20 g 7 g 2 g 1 mg 741 mg 62 mg

Portion

1/2 Cup

Yield

100


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