| COWBOY BEANS | ||||||||
| Makes 100 servings. | ||||||||
| (1 cup serving provides 2 oz. meat alternate and ¼ cup vegetable) | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Beans, Uncooked ** | 9 ¼ lbs. | 1 gal. & 1 ½ qts. | ||||||
| Ground Beef | 2 lbs. | |||||||
| Celery, chopped | 2 bunches | |||||||
| Onions | 3 lbs. | 7 ½ cups | ||||||
| Tomato paste | 18 cups (1 ½ # 10 can) | |||||||
| Chili powder | 3 Tbsp. | |||||||
| Pepper | 3 Tbsp. | |||||||
| Salt | ½ cup | |||||||
| Sugar | ½ cup | |||||||
| ** | If beans have been cooked and drained, 12 ¾ qts. may be used. | |||||||
| DIRECTIONS: | ||||||||
| 1 | cook beans in normal method | |||||||
| 2 | Cook beans until tender. Brown beef, celery and onions; add tomato paste, chili powder, pepper, salt and sugar. Simmer 20 minutes. | |||||||
| 3 | Add to cooked beans. Heat until flavors are blended. SERVE HOT. | |||||||
| Number of Portions | 100 | |||||||
| Size of Portion | ½ cup | |||||||
| Calories. | 100 | Iron | 2.25 Mg | Protein. | 5.74 G | 22.90% | ||
| Cholesterol | 5 Mg | Calcium | 35.14 Mg | Carbohydrates. | 18.13 G | 72.28% | ||
| Sodium | 7341 Mg | Vitamin A | 125 RE | Total Fat . | 1.42 G | 12.71% | ||
| Fiber | 4.41 G | Vitamin C | 21.12* Mg | Saturated Fat. | 0.44 G | 3.92% | ||