BBQ Pinto Beans
A recipe from Georgia Department of Education School Nutrition
These pinto beans are cooked with our BBQ Spice Blend creating a flavor that is tangy, rich, sweet, and smoky.
Ingredients:
- 5 - #10 can + 7 cup Beans, pinto, low sodium, canned
- 1/3 cup Oil, canola
- 3/4 cup BBQ Spice Blend
- 1/2 cup Sugar, brown
- 2 tbsp Salt, kosher
Steps:
- Drain the liquid from half the cans of beans. Place all the beans, including cans with liquid, in a large mixing bowl.
- Add the canola oil, BBQ Spice Blend, brown sugar, and salt. Gently stir to combine.
- Place in 4-inch half hotel pans that have been lightly sprayed with pan spray.
- Cover pans with pan lid or foil.
- On day of service, bake the covered beans at 350°F for 45 minutes.
- Remove from oven and stir the beans. Recover and continue to bake an additional 15 minutes.
- Hot hold, covered, until served.
These steps can be done a day in advance. Store, labeled, and dated in cooler overnight. Day of serve simply remove pans from cooler and place in the oven for baking.
Hold at 41°F or below.
Cook to 135°F or higher.
Hold at 135°F or above.
Beans will hold well, hot held and covered. They do not need to be batch cooked throughout service.
Recipe Details
Meal Components:
Vegetable Beans/Peas/Lentils
Crediting Information
- 1/2 cup Vegetable Beans/Peas/Lentils
HACCP Category:
Process #2 (Same Day)
Portions:
100
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 86 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 1.7 | g |
| Sodium: | 197 | mg |
