Cook Time: 90-105 Min.

Serving Size: 6 fl oz Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 165°F

Nutritional Content

Allergens: N/A

Calories: 140 Kcal

Carbohydrates: 18 g

Protein: 12 g

Total Fat: 2.5 g

Calcium: 50 mg

Sodium: 360 mg

Ingredients

10 Servings

• 9.5 oz beans, Navy, dry

• 1 1/4 QT water, boiled

• 1.5 oz celery, fresh, chopped

• 1 oz onion, yellow, chopped

• 9.5 oz Ham, buffet flat, bnls, chopped

• 1/2 tsp garlic powder

• 1/2 tsp paprika

25 Servings

• 1 lb 8 oz beans, Navy, dry

• 3 1/4 QT water, boiled

• 4 oz celery, fresh, chopped

• 2 oz onion, yellow, chopped

• 1 lb 8 oz Ham, buffet flat, bnls, chopped

• 1 tsp garlic powder

• 1 tsp paprika

50 Servings

• 3 lb beans, Navy, dry

• 1 Gal 4 cup water, boiled

• 8 oz celery, fresh, chopped

• 4 oz onion, yellow, chopped

• 3 lb Ham, buffet flat, bnls, chopped

• 2 tsp garlic powder

• 2 tsp paprika

100 Servings

• 6 lb beans, Navy, dry

• 3 Gal 2 cup water, boiled

• 1 lb celery, fresh, chopped

• 8.5 oz onion, yellow, chopped

• 6 lb Ham, buffet flat, bnls, chopped

• 1 Tbsp 1 tsp garlic powder

• 1 Tbsp 1 tsp paprika

Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Preprep: Dice Onions and Celery. Dice Ham. Wash Beans. Add boiling Water Cover and let

   stand 1 hr or longer *under refrigeration <40F.

3. Add Onion, Celery, and Water. Cook 30 min.

4. Add Ham and Seasonings. Heat to *internal temp > 165 for 15 sec.

5. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

6. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

7. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.
   
   Print Recipe Here