Alamo Beans
By Debra R. and Becky R. from W. W. Jackson Middle School, North East ISD, San Antonio, TX.
Description
Alamo Beans
The secret to this recipe is slow cooked dried beans seasoned with regional flavors of comino, garlic and chili powder. The rich smells and taste will take you back to abuelita’s cocina (grandma’s kitchen).
Nutrition Facts
Serving size: 1/3 cup
| Calories | 89 |
| From Fat | 4% |
| From Saturated Fat | .8% |
| From Sugar | 5% |
| Sodium | 307mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Pinto beans, Dry Sorted | 5 oz | 2# 10oz |
| Water | 1/3 cup | 2 3/4 qts |
| Ham Base | 2/3 tsp | 1 Tbsp + 1/2 tsp |
| Onions, Dry | 1/3 tsp | 1 Tbsp |
| Chili Powder | 1/3 tsp | 1 Tbsp |
| Salt | 1/3 tsp | 1 Tbsp |
| Comino | 1/4 tsp | 2 tsp |
| Garlic Powder | 1/4 tsp | 2 tsp |
| Black Pepper | 1/4 tsp | 2 tsp |
| Water | 1/4 cup | 2 tsp |
| Tomatoes, Fresh Diced | 2 oz | 1 # |
| Onions, Fresh , Diced | 1 oz | 8 oz |
| Jalapenos, Fresh, Chopped Fine | 1/4 oz | 2 oz |
| Cilantro, Fresh Chopped Fine | 1/4 oz | 2 oz |
Preparation
CCP - Wash Hands before beginning food preparation.
Sort beans, removing stones and damaged beans.
Wash beans thoroughly
Cover beans with water. Bring to boil.
CCP- Reduce heat and simmer until beans begin to soften, about 1 1/2 hours. Note: Avoid stirring and rapidly boiling beans to keep them from breaking. Beans should be covered with liquid during the cooking process add water as needed.
While beans are cooking, blend ham base and spices with remaining water.
When beans begin to soften, gently blend in spice mixture.
Add fresh tomatoes, onions and jalapenos.
Continue cooking until beans are completely tender, about 1/2 hour more.
Add cilantro and place in serving pan.
CCP - Check cooking temperature. Temperature needs to be 135oF or above
CCP - Hold in warmer or steam table between 1350F and 1600F. Check temperature during holding, if temperature drops below 1350F, rapidly reheat to 1650F and return to warmer or steam table.
CCP – Critical Control Points
Hot Holding: All fully cooked foods being held for service will be maintained at or above a temperature of 135oF.
Corrective Action Hot Foods: All cooked food items being held for service that drop below 135oF must be removed from service until such time as they are reheated to 165oF. Any food not eaten after reheating must be discarded.
Leftover Notes: Cool from 135oF to 41oF within 6 hours. Store in the refrigerator no longer than 72 hours. Reheat leftover beans to a minimum temperature of 165oF within 2 hours.
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