Caribbean Black Beans

Q-301-00 Vegetables

Green
Moderate
100 Portions
½ cup (8-⅓ oz)
Steam-Jacketed Kettle
13 - 15 min.

INGREDIENTS

ItemMeasureWeightApprox issue

WATER, COLD

6 cups

3 lb 2 oz

JUICE, ORANGE, 3/1, CONCENTRATE

3 cups

1 lb 4 oz

ONIONS, FRESH, YELLOW, ½-INCH DICE

4-½ qt

5 lb 6 oz

6 lb

GARLIC, FRESH, PEELED, MINCED

1 cup

5.61 oz

6-½ oz

GINGER, FRESH, MINCED

⅔ cup

4.12 oz

THYME, FRESH

3 tbsp + 2 tsp

0.32 oz

ALLSPICE, GROUND

2 tbsp + 2 tsp

0.48 oz

SALT

2 tbsp

1.28 oz

PEPPER, BLACK, GROUND

1 tbsp + 1 tsp

0.32 oz

OIL, CANOLA

1-⅓ cup

10 oz

BLACK BEANS, CANNED, DRAINED, RINSED

3 gal

19 lb 8 oz

4-¼ - No. 10 cans

DIRECTIONS

CP: Thaw orange juice concentrate under refrigeration at 41⁰F (5°C).

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. Rehydrate orange juice: add 1 lb 4 oz (3 cups) of orange juice concentrate to 3 lb 2 oz (6 cups) cold water; stir well. Set aside for use in step 4.
  3. Sweat onions with garlic, ginger, thyme, allspice, salt and pepper in oil in a steam-jacketed kettle or stock pot for 5 minutes; stir occasionally.
  4. Stir in the orange juice and the beans. Cook on medium heat for 8 minutes, stirring occasionally, until the mixture thickens slightly. CCP: Internal temperature must reach 135°F (57°C) or higher for 15 seconds.
  5. Transfer to serving containers. CP: Hold for hot service at 135°F (57°C).

RECIPE NOTES

  1. One No. 8 scoop may be used for each portion.
  2. In step 3, 2-¾ oz (7 tbsp + 1 tsp) granulated garlic, per 100 portions, may be substituted for the fresh, minced garlic. ⅓ oz (⅔ cup) ground ginger, per 100 portions, may be substituted for the fresh, minced ginger. ½ oz (4 tsp) thyme leaves, per 100 portions, may be substituted for fresh thyme.
  3. In step 4, 4 lb 13 oz (9 cups) dispensed orange juice, per 100 portions, may be substituted for the reconstituted orange juice.
  4. *Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories155
Carbohydrates25 g
Sugars*4 g
Protein7 g
Fat3 g
Saturated Fat0.3 g
Cholesterol0 mg
Sodium321 mg
Calcium81 mg
Fiber8.5 g
Combat Capabilities Development Command-Soldier Center // U17-238