RECIPE DETAILS
Item ID: MV016
Serving Description: 1 Serving
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: MV016
Serving Description: 1 Serving
Food Category: Vegetarian
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Pinto Bean Yield 62.4%
Gather Bean ingredients together:
BEANS PINTO
BEAN LIQUID
SPICE CUMIN
SALT KOSHER (First amount)
Gather Cheese Sauce Ingredients:
FLOUR AP
BUTTER SOLID UNSLTD
MILK, 1%
CHEESE CHED SHRED
SALT KOSHER (Second amount)
1. Drain beans - Reserve the liquid listed in the recipe for later use.
Preparation
Prepare Beans:
1. Combine beans and bean liquid with cumin and salt.
2. Burr mix until smooth.
3. Portion into 2in. hotel pans
a. If sending to site kitchens for service: Cool per HACCP. Cover with parchment and foil. Keep chilled until transport.
Prepare the Cheese Sauce:
1. Heat butter until melted, then add flour. Whisk until a blonde roux is reached.
2. Whisk in milk until well combined. Bring to a simmer.
3. Once a thick bechamel sauce is achieved, whisk in cheese and salt.
4. If sending to site kitchens for service: Cool per HACCP and ship in hotel pans to sites.
Serving
Reheating Instructions for day of service:
1. Reheat beans and cheese sauce in 350-degree oven or steamer covered until temp of 165 is reached.
2. Stir halfway through.
Serving:
1. Put 1 oz (approx 11) tortilla chips on tray.
2. Serve 3 oz beans on top of chips.
3. Top beans with 2oz. of cheese sauce.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 2 | Calories: 296.72 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 10.36% | |
| Red Orange: 0 | Grains: 1 | Sodium: 577.24 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
