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Employees must wash hands and put gloves on prior to working with any ready to eat foods.
Shown below is the three can cook. You can cook 1 to 3 cans at a time. The choice is based on sales.
Revised 7/23/2025. Print 4 per page Scale 130
Set Up
Gather a stock pot and three cans of beans.
Open the Cans 90%
Using the Can opener, open the bean cans from the bottom, cutting around the lid 90% of the way.
Doing this will keep the lid attached to the can to help eliminate injury. See Lid Safety step for more information.
Pour Beans in Pot
Pour the beans and bean juice into the stock pot.
Lid Safety
Carefully press the lid of the can down into the can. Carefully crush the top of the can to keep the lid from being able to come back out of the can.
You can use the edge of the table to assist in crushing the can.
Doing this will eliminate injury when taking the trash out.
Add Water
Add 3 cups of cold water.
(1 cup of water/can of beans)
Heat to Temp
Set burner to medium low heat and stir the beans every 5 to 10 mins.
Heat to 165°.
Be careful not to touch the sides of the stock pot when temping.
High heat will cause the beans to open and burn.
Spray the pans
Using spray oil coat the pans to help eliminate the beans from sticking to it.
Pan Up
Wearing hot mitts, carefully divide the beans evenly into (2) 1/3 pans.
Stacking the pans like the image above will allow them to evenly divide while pouring them into the pans.
Place in the hot table for service, or wrap with plastic and store in the hot box for later use.
Remember to use FIFO when placing in hot box.
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