Green Beans Almondine

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Cook

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Nutritional Content

Allergens: AllergenTreeNuts; AllergenMilk; AllergenSoy; Beans/Legumes

Calories: 140 Kcal

Carbohydrates: 9 g

Protein: 5 g

Total Fat: 11 g

Calcium: 75 mg

Sodium: 130 mg

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Ingredients

10 Servings

• 2 lb Green Beans, Cut Frz

• 1 Oz Margarine, Solids

• 1/2 tsp Salt, Iodized

• 1 Oz Margarine, Solids

• 5 Oz Nuts, Almonds Sliced

25 Servings

• 5 lb Green Beans, Cut Frz

• 2 Oz Margarine, Solids

• 1 tsp Salt, Iodized

• 2 Oz Margarine, Solids

• 12 Oz Nuts, Almonds Sliced

50 Servings

• 10 lb Green Beans, Cut Frz

• 4 Oz Margarine, Solids

• 2 tsp Salt, Iodized

• 4 Oz Margarine, Solids

• 1 lb 8 Oz Nuts, Almonds Sliced

100 Servings

• 20 lb Green Beans, Cut Frz

• 8 Oz Margarine, Solids

• 1 Tbsp 1 tsp Salt, Iodized

• 8 Oz Margarine, Solids

• 3 lb Nuts, Almonds Sliced

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Partially drain Vegetable. Steam or boil Vegetable until tender. (10-15 minutes)

3. Add Salt and Margarine.

4. Lightly brown Almonds in Margarine, then add Beans. Fold gently. Serve 1/2 C.

5. CCP -- Maintain: Product held at >135F/57C 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/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

7. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

8. NOTES: Boil or Steam Vegetable until tender.
   
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