Cowboy Beans And Cornbread

25 Serving(s)
Main Dishes
Cowboy Beans And Cornbread


  • 14 ounce Tomato paste, no added salt
  • 1 quart, ½ cup Water
  • 1 28-ounce can Tomatoes, crushed in puree, canned, low sodium
  • ¼ cup Chili powder
  • ¼ cup Minced onion (dried)
  • 2 tablespoons Garlic powder
  • 1 tablespoon Salt
  • 3 quart, ½ cup Pinto beans, low sodium, canned, drained and rinsed

Cowboy Beans And Cornbread Directions

  1. Combine tomato paste, water, crushed tomatoes and all seasonings for a smooth sauce.
  2. Add drained, rinsed pinto beans, and stir to combine. Heat to 135ºF and serve immediately.

Critical Control Point: Hot hold at 135°F or higher

Recipe notes

Other pulses may be used in this recipe. For example, lentils, red beans or kidney beans may be used in place of pinto beans.

Suggested Serving:

Serving Size: ¾ cup beans and sauce

Measure 25 2-ounce equal servings

Suggested Serving: Prepared cornbread, such as USDA Cornbread Recipe. Fresh diced onion for garnish, if desired.

For Each Serving: Place a serving of cornbread on tray and top with ¾ cup pinto beans in sauce. Garnish with fresh diced onion, if desired.

Meal Components per ¾ cup serving of prepared beans (does not include cornbread):

2 ounces equivalent Meat/Meat Alternate and ¼ cup Red/Orange vegetables OR ¾ cup Vegetables (½ cup Legumes, Beans and Peas and ¼ cup Red/Orange vegetable subgroups)

Approximate nutritional contribution per ¾ cup serving of prepared beans (does not include cornbread):

155 Calories, 1 gram Fat, 0 grams Saturated Fat, 0 grams Trans fat, 0 milligrams Cholesterol, 530 milligrams Sodium, 30 grams Carbohydrate, 9 grams Dietary Fiber, 4 grams Sugars, 9 grams Protein, 700 International Units Vitamin A, 7 milligrams Vitamin C, 60 milligrams Calcium, 3 milligrams Iron.


Critical Control Point: Cool to 70°F or lower within 2 hours and from 70°F to 40°F within 4 more hours. Place in shallow pans with a product depth of 2 inches or less and refrigerate or place shallow pans of product into ice bath, immerse pans into ice up to product level and stir frequently. Cover and label product.


Critical Control Point: Reheat to 165°F or higher for 15 seconds, within 2 hours.

Sanitation Instructions:

Wash hands and exposed parts of arms before handling food, after handling raw foods, and after any interruption that may contaminate hands. Wash, rinse and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerator if preparation is interrupted. Measure all internal product temperatures with a cleaned and sanitized thermocouple or thermometer every 2 hours. Thaw frozen product properly using an FDA recommended method.