Wonderful White Beans & Greens
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
7 pounds 12 ounces Turnip greens, raw, chopped (thick stems removed) or 5 pounds 4 ounces Turnip greens, frozen, chopped leaves
1 ½ gallons + 1 cup Great northern beans, canned, drained
6 pounds 4 ounces Brown rice, dry
¾ cup Oil, olive or vegetable
½ quarts + 1 cup Tomatoes, canned, diced
3 cups Water
½ cup Balsamic vinegar
½ cup Soy sauce, reduced sodium
3 tablespoons Cajun seasoning or Scratch seasoning (recipe below)
Scratch Cajun seasoning
2 teaspoons Salt
2 teaspoons Garlic powder
1 tablespoon Paprika
1 teaspoon Black pepper
1 teaspoon Onion powder
1 teaspoon Cayenne pepper
1 teaspoon Thyme, dried
1 teaspoon Oregano, dried
Servings: 100
Ingredients
15 pounds 8 ounces Turnip greens, raw, chopped (thick stems removed) or 10 pounds 8 ounces Turnip greens, frozen, chopped leaves
3 gallons + 1 pint Great northern beans, canned, drained
12 pounds 8 ounces Brown rice, dry
1 ½ cups Oil, olive or vegetable
3 quarts + 1 pint Tomatoes, canned, diced
1 ½ quarts Water
1 cup Balsamic vinegar
1 cup Soy sauce, reduced sodium
3/8 cup Cajun seasoning or Scratch seasoning (recipe below)
Scratch Cajun seasoning:
1 tablespoon + 1 teaspoon Salt
1 tablespoon + 1 teaspoon Garlic powder
2 tablespoons Paprika
2 teaspoons Black pepper
2 teaspoons Onion powder
2 teaspoons Cayenne pepper
2 teaspoons Thyme, dried
2 teaspoons Oregano, dried
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Prepare rice by combining with water and cook in steamer or oven. Fluff. Place in warmer until service.
2. Heat oil in tilt skillet or steam jacketed kettle.
3. Add the chopped turnip greens and seasoning to skillet, stir and allow greens to wilt for about 3
minutes.
4. Add beans, tomatoes, water, balsamic vinegar, and soy sauce to greens. Reduce heat and simmer for
about 15 minutes until mixture reaches 140°F for 15 seconds and greens are tender.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher
Serving information
Plate ½ cup beans and greens over 1 cup rice.
Each 1 ½ cup serving provides 2 meat/meat alternates, 2 ounce grain equivalents, and ¼ dark green
vegetable.
OR
Portion ¼ cup beans and greens over ½ cup rice.
Each serving provides 1 meat/meat alternate, 1 ounce equivalent grains and ⅛ cup vegetable serving.
Nutrition information per 2 m/ma and 2 oz. grain equivalent
Calories: 383 Total Fat: 5g Saturated Fat: 1g Monounsaturated Fat: 3g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 71g Fiber: 11g Total Sugar: 3g Protein: 15g Sodium: 442mg Vitamin A:247μg Vitamin C: 14mg Calcium: 181mg Iron: 5mg Folate: 100μg
