Pinto Taco Beans

Name: Pinto Taco Beans
Ingredients: 18 lbs + 12 oz Beans (pinto, canned, drained ); 2 cups + 1 Tbsp Onions (raw, chopped ); ¼ cup + ½ tsp Garlic powder; 2 Tbsp + ¼ tsp Oregano leaves (dried, ground); 1 Tbsp + 1 1/8 tsp Pepper (black, ground ); 2 cups + 1 Tbsp Tomato paste (canned, without salt added ); 2 ¾ qts + 2 ½ Tbsp Water; 2 Tbsp + ¼ tsp Chili powder; 2 Tbsp + ¼ tsp Cumin (ground ); 2 Tbsp + ¼ tsp Paprika; 2 Tbsp + ¼ tsp Onion powder

Print Recipe

Recipe HACCP Process:

#2 Same Day Service

Serving Size:

1/2 cup

Yield: 50 servings

Source:

JSI Back to Basics: Latin American Cuisine Recipe (adapted from: What’s Cooking? USDA Mixing Bowl)

Ingredients

18 lbs + 12 oz Beans, pinto, canned, drained
2 cups + 1 Tbsp Onions, raw, chopped
¼ cup + ½ tsp Garlic powder
2 Tbsp + ¼ tsp Oregano leaves, dried, ground
1 Tbsp + 1 1/8 tsp Pepper, black, ground
2 cups + 1 Tbsp Tomato paste, canned, without salt added
2 ¾ qts + 2 ½ Tbsp Water
2 Tbsp + ¼ tsp Chili powder
2 Tbsp + ¼ tsp Cumin, ground
2 Tbsp + ¼ tsp Paprika
2 Tbsp + ¼ tsp Onion powder

Instructions:

Drain and rinse canned beans.
Add all of the ingredients to a large food processor and blend well.
In a large pot, bring mixture to a boil over medium heat.
Reduce heat to low and simmer for 25-30 minutes, stirring periodically. Serve warm.
Hold for hot service at 135°F or higher.

Nutritional Analysis:

Calories: 212.79kcalCarbohydrates: 38.54gProtein: 12.76gFat: 1.77gSaturated Fat: 0.31gTrans Fat: 0gCholesterol: 0mgSodium: 429.28mgFiber: 10.41gSugar: 1.3g

Meal Component Information:

Meat/Meat Alternate – 2 oz equivalent

Note:

Choose USDA foods whenever available to save on cost. Note yield, crediting, and
nutritionals may change if substituted.