Production identity
- Target finished yield
- 10 kg · approximately 50 portions at 200 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 333.3% (3 kg declared primary input → 10 kg finished target)
- Total formula input
- 11.9 kg before trim, evaporation, absorption or transfer loss
- Time
- 25 min active · 180 min total
- Equipment
- stockpot or steam kettle · scale
- U.S. major allergens intentionally present
- None intentionally declared in the formula; supplier labels and cross-contact still require verification.
- Additional sensitivity note
- None listed.
- Holding / service
- Hot hold with enough liquid to protect beans; cool rapidly if saving.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Dry pinto beans | 3 kg | sorted and rinsed |
| Water or unsalted stock | 7.5 kg | starting amount; adjust for bean age/equipment |
| Onion | 500 g | diced |
| Diced tomato | 500 g | |
| Jalapeño | 100 g | |
| Garlic | 60 g | |
| Kosher salt | 80 g | add strategically |
| Cumin/chile blend | 40 g | |
| Rendered bacon fat or oil | 120 g | optional |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Dry pinto beans | 25.21% | 1.5 kg | 3 kg | 6 kg |
| Water or unsalted stock | 63.03% | 3.75 kg | 7.5 kg | 15 kg |
| Onion | 4.20% | 250 g | 500 g | 1 kg |
| Diced tomato | 4.20% | 250 g | 500 g | 1 kg |
| Jalapeño | 0.84% | 50 g | 100 g | 200 g |
| Garlic | 0.50% | 30 g | 60 g | 120 g |
| Kosher salt | 0.67% | 40 g | 80 g | 160 g |
| Cumin/chile blend | 0.34% | 20 g | 40 g | 80 g |
| Rendered bacon fat or oil | 1.01% | 60 g | 120 g | 240 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Sort/rinse beans and soak if the house method uses soaking; record bean lot/age because hydration changes.
Sweat aromatics in fat, add beans and measured water/stock, then bring to a controlled simmer.
Cook until beans are creamy inside but still hold shape; add strongly acidic tomato late enough that tenderness is not delayed.
Season in stages and monitor liquid absorption/evaporation; add hot water as needed rather than allowing beans to scorch.
Weigh finished batch to 10 kg target and adjust liquor consistency before service.
Working numbers
- Dry bean starting mass: 3 kg
- Finished target: 10 kg
- Hydration/cook yield ≈333% of dry bean mass including bean liquor
- Bean age and water chemistry can shift cook time
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Creamy interiors, intact skins, flavorful bean liquor with body, no hard chalky center, scorch or excessive free water.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Beans stay hard | Old beans, hard water or acid added early | Control raw material/water and delay acidic ingredients until tender. |
| Scorched bottom | Liquid fell below safe level or heat too concentrated | Stir strategically, maintain liquor and use appropriate kettle heat. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.