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Baked Bean Medley

Recipe Courtesy of FOOD-HERO
Photo Courtesy of Harvest of the Month

Ingredients

  • Ham, diced - 1.5 lbs
  • Onion, chopped - 1 lb
  • Garlic powder - 1 tsp
  • Pinto beans, canned with liquid - 3 lbs
  • Local great northern beans, dried, pre-cooked with liquid* (1 lb dried beans, uncooked) - 3 lbs
  • Kidney beans, canned with liquid - 3 lbs
  • Garbanzo beans, canned with liquid - 3 lbs
  • Pork and beans - 3 lbs
  • Ketchup - 2.5 cups
  • Molasses - 0.75 cups
  • Brown sugar - 0.75 cups
  • Worcestershire sauce - 0.33 cups
  • Prepared mustard - 3 Tbsps
  • Pepper - 0.75 tsps

Preparation

  1. Preheat the oven to 375° F.  Spray 2 ½-inch  steam table pans with pan-release spray.  For 50 servings, use one full-size 2 ½-inch pan and one  2 ½-inch  half pan.  For 100 servings, use three 2 ½-inch  steam table pans.
  2. In a large mixing bowl combine all of the ingredients and stir until well combined.
  3. Divide the mixture evenly between each prepared steam table pan.
  4. Bake, uncovered in the preheated 375°F oven for about 1 to 1 ½ hours, or until the sauce is bubbly and thickened.  Critical Control Point:  Heat to 165°F or higher for at least 15 seconds.
  5. Serve ½ cup portions with a #8 scoop or a ½ cup spoodle.

Critical Control Point:  Hold for hot service at 135°F or higher.

*See Dry Bean Preparation



50 servings makes 14 lbs

Serving Information

For Program
Serving Size
Serving Utensil
NSLP
1/2 cup
#8 scoop or ½ cup spoodle

Meal Pattern Contribution

Food Component
Meat/Meat Alternate
0.25 oz
Bean/Peas (Legumes)
3/8 C