Nutrition balance score
Good
Glycemic Index
37
Low
Glycemic Load
1
Low
Nutrition per serving
Calories28.1 kcal (1%)
Total Fat1.9 g (3%)
Carbs1.8 g (1%)
Sugars0.6 g (1%)
Protein1 g (2%)
Sodium57.8 mg (3%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.
Step 2
CCP--Check condition of all cans prior to opening. Do not use if product is questionable.
Step 3
CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use sanitized cutting board to prep vegetables.
Step 4
1. Place rinsed, drained blackeyed peas in large stockpot, saucepan, or steam jacketed kettle.
Step 5
2. Fry diced bacon until tender but not too crisp; save drippings.
Step 6
3. Add bacon, bacon drippings, and onion to blackeyed peas. Heat until desired internal temperature is reached. If beans look dry, add a small amount of prepared broth.
Step 7
CCP: Final internal cooking temperature 135°F.
Step 8
CCP: Maintain holding 135°F or above.
Step 9
Serve with a 4oz. spoodle
Step 10
CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label and date.
Step 11
CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours.
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