BLACK BEANS. NOTE: It is not acceptable to use Beans that do not meet the mandatory specs.

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1 BLACK BEANS CRIITIICAL FACTORS HANDWASHING PROCEDURES MUST BE FOLLOWED: Prior to working with this product. Anytime work is interrupted. After working with this product. Protective Gloves May Be Required In Your Area! RAW COOKED CROSS CONTAMINATION WARNING: Never use the same equipment to handle raw and finished product. Use only approved equipment. Clean and sanitize work areas before and after use! Use approved and tested sanitizer PRODUCT TEMPERATURE ZONES: F 50 to 70 DELIVERY 34 to 41 REFRIGERATED STORAGE 165 minimum COOKED GRILL PROCEDURE 140 minimum SERVING OR HOLDING RECEIIVIING & STORAGE At a glance Beans are delivered in a dry state and must be received at a temperature between 50 F to 70 F. All bags of Beans must be inspected for pre-wetness, broken bags, foul odor, or bean discoloration. NOTE: It is not acceptable to use Beans that do not meet the mandatory specs. When Beans are delivered to the restaurant, it must be immediately placed on clean shelves on the dunage rack in a dry storage area at room temperature. Bean bags must be rotated so that the Beans with the oldest date are used first. If Beans expiration dates are the same, rotate the bag of Beans using the First In First Out method. Each bag of Beans brings 50 lbs. Beans are transferred to Rubbermaid containers with capacity of 150 lbs for use. FOR FURTHER INFORAMTION SEE RECEIVING & STORAGE SECTION 2.1

2 PREPARATION At a glance To properly cook Beans you must first determine the quantity of Bea to prepare. (See the Management Systems Manual Section Product Mix for details.) Bean Recipes are prepared daily and cooked in a kettle for approximately 2 ½ to 3 hours. Beans will become soft to the touch and the Bean Juice will become semi- as an indicator that the Beans are properly cooked. After cooked the Beans are cooled and placed in the walk-in cooler for the next day use. Beans should be cooked 12 hours prior to being served. BLACK BEANS RECIPE INGREDIENTS QUANTITIES EQUIPMENT Black Beans 42 lbs. Steam Kettle w/ Strainer Water 13 gallons Large Metal Stirring Paddle Olive Oil 10 ½ measuring cups Large Stainless Steel Bowl Minced Garlic 14 oz. by weight 30-Quart. Casserole Chopped Onions 6 lbs ½ size 6 deep pan Chopped Green Peppers 6 lbs 5-Gallon Container Salt 11 oz. 1 ½ Quart sauce pan Prepared Condiment Mix 2 oz. Rubber Spatula There may be a need for smaller or larger recipes based on sales and equipments size of the steam kettle. Follow the Beans Recipe Chart. 2.2

3 PREPARATIION Garlic: Onions: Peppers: Sofrito: Should be finely minced in the Robot-Coupe just enough for the next day s production needs. (Do not over-prepare, this will result in a poor quality product). Weigh six (6) lbs. of chopped onion. Weigh six (6) lbs. of chopped peppers. Olive Oil, Minced Garlic, Chopped Onions and Green Peppers, Salt and Condiment Mix Sautéed together and added to the Beans. RECIIPE Weigh out 42 lbs. (or alternate amount based on chart) of beans from the bag or Rubbermaid storage container. Add hot water to the container and soak the beans for two hours. The quantity of water does not matter as long as the water completely covers the beans. Add additional hot water if necessary, to keep the beans covered. At the two hour-mark, remove the beans from the remaining, and place the beans in the kettle. If you are not ready to cook the beans yet, you may have to leave them in the kettle or store them in the Walk-In Cooler in the same container they soaked in. Add the appropriate amount of hot water to the kettle. The leftover water used to soak the beans should be used as part of the total amount of water added. Example: If 5 gallons of water were left over from this 42 lb. batch after soaking, you would put those 5 gallons of water plus 8 gallons of fresh hot water for a total of 13 gallons into the kettle. Turn the kettle to the full On position and cook with the lid closed for one hour (Figure 1). At 15-minute intervals, open the lid to stir the beans, closing it immediately after (Figure 2). Figure 1 2.3

4 RECIIPE While the beans are cooking, do the following: Place the olive oil into the 30-quart casserole and heat on high flame until hot. Add the minced garlic stirring continuously until it turns light brown (approximately 5 minutes). Add the onions and sauté until they are transparent. Next add green peppers, salt, and prepared condiment mix. At this point, continue the cooking process for 10 minutes on a high flame stirring continuously. At the one-hour mark, add all the prep items Sofrito to the beans. After adding the Sofrito, rinse the casserole pan out with an additional gallon of water and add this to the kettle as well. Figure 2 IT IS CRITICAL AT THIS POINT, TO REDUCE THE TEMPERATURE OF THE KETTEL TO A LOW HEAT. We define low as a 1/8 to 1/4 turn of the kettle s temperature knob from the OFF position. (The temperature knob will need to be marked to ensure accuracy). The temperature setting will be reinforced visually as the beans will be reduced from rolling boil to a simmering boil. Continue cooking the beans covered and at a low temperature until the beans are soft when squeezed and in a sauce-like, syrupy, similar to a pour able gravy. This will occur between 1 ½ to 2 hours. Stir the beans every 15 minutes during this simmering stage, closing the lid after each stirring. Total cooking time for the Black Beans is between 2 ½ hours to 3 hours. 2.4

5 RECIIPE Cooked Indicator Beans will become soft to the touch and the Bean juice will become semi- as an indicator the Beans are cooked properly. Turn the kettle Off position at this point (Figure 3). At 15-minute intervals, open the lid to stir the beans, closing it immediately after. Let the beans settle for 30 minutes, then: Separate the juice from the beans in a 5-gallon container. Using a 1½-quart saucepan pour 1.5 gallons of beans in a 6 deep, one-half size pan. Do this until the kettle is empty on a 42 lb. batch. Your yield should be eight to nine pans. Pour ½ gallon of bean juice into each one of the pans, stir, and day dot each pan. Next place the Black Beans pans in the Blast Chiller for 4- hours or until it reaches a 41 F temperature. Once the Black Beans reach a 41 F temperature, remove the Black Beans from the Blast Chiller and cover the pan with a plastic wrap, day dot and store in the walk-in cooler for later use. 2.5

6 CRIITIICAL POIINTS Beans must soak for a minimum of two hours before use. Beans are to be stirred every 15 minutes; otherwise all the cooking is to be done with the lid closed. The temperature of the kettle must be reduced to Low position at the one-hour mark after adding the sofrito. Leftovers must be used first the next day. Reheat leftover Black Beans in the steamer for minutes or until it reaches an internal temperature of 170ºF. PRODUCT IINFORMATIION Shelf Life 4 Days Total Cooking Time 2 ½ to 3 Hours Holding Time Cooked 6 Hours Serving Temperature 170 F Holding Temperature F 2.6

7 TROUBLE SHOOTIING CONDITION CAUSE ACTION Watery beans Too much water added Not cooked long enough Not enough settling time Refer to recipe manual, decrease to a semi-thick sauce Follow proper cooking time (2 ½ to 3 hours). Follow proper settling time (30 minutes) CONDITION CAUSE ACTION Sour/foamy beans Beans covered completely while hot not cooled in the Blast Chiller before storing in the walk-in cooler. Improper rotation of product Do not use. Discard immediately. Follow proper holding procedure Day Dot, ensure F.I.F.O CONDITION CAUSE ACTION Too thick Improper recipe usage/or cooking procedures Improper portioning of bean juice after cooking Add black bean juice, if available, to a semi-thick sauce If not, discard beans. DO NOT ADD WATER. Follow proper recipe procedure 1.5 gallons of beans to ½ gallon of bean juice 2.7

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9 10/12/2011 INGREDIENTS AMOUNT AMOUNT AMOUNT AMOUNT AMOUNT AMOUNT Black Beans 21 lbs. 28 lbs. 35 lbs. 42 lbs. 49 lbs. 56 lbs. *Water 7 gallons 9 gallons 11 gallons 13 gallons 15 gallons 17 gallons Liquid Olive Oil 44 oz. 56 oz. 70 oz. 84 oz. 98 oz. 112 oz. Minced Garlic 7 oz. 9 ½ oz. 12 ¼ oz. 14 oz. 16 ¼ oz. 18 ½ oz. Chopped Onions 3 lbs. 4 lbs. 5 lbs. 6 lbs. 7 lbs. 8 lbs. Chopped Green Peppers 3 lbs. 4 lbs. 5 lbs. 6 lbs. 7 lbs. 8 lbs. Salt 5 ½ oz. 7 ½ oz. 9 ½ oz. 11 oz. 12 ¾ oz. 14 ¾ oz. Prepared Condiments 1 oz. 1 ½ oz. 1 ¾ oz. 2 oz. 2 ½ oz. 2-¾ oz. This manual is the property of Pollo Tropical and can not be used without written consent Preparation & Recipe - Beans