5 Way Baked Beans

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
4.5 gallons

Featuring five different types of beans, this recipe pairs well with multiple entrée dishes. Tom Stewart, director of dining at the Florida Institute of Technology, shares that this recipe is one of his favorites at the school. This dish is a hit with students and makes for a flavorful side dish.

Ingredients

2 lb. bacon, diced
2 lb. diced yellow onion
0.5 oz. peeled, fresh garlic
1 #10 can pinto beans
1 #10 can garbanzo beans
1 #10 can kidney beans
1 #10 can vegetarian beans
6 lb. canned lima beans
2 pints tomato ketchup
1.5 pints molasses
2 cups brown sugar
6 oz. Worcestershire sauce
4 oz. Dijon whole-grain mustard
3 tbsp. course ground black pepper

Steps

  1. Place bacon in large, deep skillet over medium-high heat. Cook until crisp, remove bacon and set aside.
  2. Drain grease from pan, reserving 1/2 cup. Return to heat, add onion and garlic and cook until onions become clear.
  3. Drain and rinse pinto, garbanzo and kidney beans and add to pot with baked and lima beans. Add remaining ingredients, stir well.
  4. Separate mix between 3 4-inch deep full-size hotel pans. Cover and bake at 375°F for 1 hour. Hold warm for service.
Source: Florida Institute of Technology, Melbourne, Fla.

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources