Cook Time: 120 Min.

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Boil Cook Temp.: 0.0°F

Nutritional Content

Allergens: Beans/Legumes

Calories: 130 Kcal

Carbohydrates: 23 g

Protein: 9 g

Total Fat: 0 g

Calcium: 75 mg

Sodium: 160 mg

Ingredients

10 Servings

• Beans, Kidney Dry 13.5 Oz

• Water, Tap 2 Qt

• Salt, Iodized 1/2 tsp

25 Servings

• Beans, Kidney Dry 2 lb 2 Oz

• Water, Tap 1 Gal 2 Cup

• Salt, Iodized 1 1/2 tsp

50 Servings

• Beans, Kidney Dry 4 lb 3 Oz

• Water, Tap 2 Gal 3 Cup

• Salt, Iodized 1 Tbsp

100 Servings

• Beans, Kidney Dry 8 lb 6 Oz

• Water, Tap 5 Gal

• Salt, Iodized 2 Tbsp

Instructions

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

2. Sort through dried beans to remove any debris. Rinse thoroughly.

3. Place beans in a large pot or steam-jacketed kettle and cover with water.

4. Bring water to a boil and skim any foam off the top. Reduce heat to a slow simmer and occasionally stir gently.

5. Cook for approximately 2 hours or until beans are just slightly tender.

6. Add salt and continue cooking until desired consistency is reached. Drain well.

7. For Milk & Cheese or non-hazardous items: Cook to internal temp of 145F/62C held for 15 sec.

8. 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.

9. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4

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

11. Note: Soaking beans in water overnight can reduce cooking time, if desired.

    
    
    Print Recipe here