Print Ingredients 16 lbs + 14 oz Black Beans, low-sodium, canned 13 peppers Green Peppers, cut into triangles 1 lb + 2 3/4 oz Vegetable Oil, canola 1 lb + 5 1/4 oz Lemon Juice, raw 5/8 oz Ground Cumin 1 1/4 oz Kosher Salt, ground course box 5/8 oz Black Pepper 5 oz Garlic, raw Number of Servings : 100 Serving Size: 1/4 Cup Directions Wash your hands before you begin. Place gloves on hands after washing hands. Drain and rinse the canned black beans. Set aside. In a large bowl, combine all ingredients, except the green pepper triangles, and mix well. Use an immersion blender or place the mixture in a food processor. Blend the ingredients until you get a thick paste. Hold for cold service at 41° F or lower. Serve with green peppers cut into triangles. Source: School Nutrition Plus, Inc.