Cooking Beans and Legumes in School Nutrition Programs

The trick to great beans and legumes is to concentrate the cooking liquid while cooking, the reduction method. Season the beans as desired, and then use a two-inch solid pan and combi for cooking. Before serving, stir the beans with a spoon.
**************************************
Many school nutrition programs lack focused staff training. Chef Cyndie and The K-12 Culinary Team provide practical consulting and training for your specific needs so that your program operates smoothly with skilled, confident staff.
SUBSCRIBE to our channel & SWITCH on your notification 🔔 HERE:
💡 czcams.com/channels/s_9.html...
Connect with us:
Twitter: / chefcyndie
Facebook: / chefcyndie
Newsletter: Subscribe to get our latest videos, trainings, and recipes!
www.subscribepage.com/u9i7m1
Website: www.ChefCyndie.com
Please send us a message to set up your discovery call: www.ChefCyndie.com/contact.

[@rlpowell3624]

What cooking function (steam, convection or combi-steam), temperature, and time did you program on your combi oven?