PAN SIZE: 12 X 20 X 2 1/2 INCH STEAM TABLE TEMPERATURE: 350 F. OVEN
50 PORTIONS PER PAN.
PREPARATION INSTRUCTIONS:
TRIM WASH AND PREPARE VEGETABLES IAW A03100. MINCE ONIONS.
FRESH VEGETABLE WEIGHTS/MEASURES ARE TRIMMED PREPARED WEIGHTS.
SHRED CHEESE BEFORE MEASURING.
1. DRAIN BEANS. RESERVE BEANS FOR USE IN STEP 2; RESERVE INDICATED AMOUNT
OF BEAN STOCK FOR USE IN STEP 3.
2. PLACE BEANS IN MIXER BOWL; BEAT AT LOW SPEED UNTIL MASHED.
3. ADD CHILI POWDER, GARLIC, CHEESE, ONIONS, HOT SAUCE AND HALF BEAN STOCK.
WHIP AT MEDIUM SPEED, ADDING MORE BEAN STOCK TO OBTAIN CONSISTENCY OF
MASHED POTATOES.
4. SPREAD AN EQUAL QUANTITY OF BEAN MIXTURE IN GREASED PANS; BAKE
30 MINUTES.
5. SPRINKLE ONE PINT OF SHREDDED CHEESE OVER BEAN MIXTURE IN EACH PAN.
6. SERVE HOT. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE A00400.
:
NOTE: 1. IN STEP 3, DEHYDRATED GARLIC MAY BE INCREASED IF STRONGER
GARLIC FLAVOR IS DESIRED. SEE RECIPE A01700.
2. REFRIED BEANS MAY BE USED AS A DIP FOR CORN CHIPS OR TORTILLA
