To download a Spanish translation of this recipe click here. 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 To download a Spanish translation of this recipe click here. 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.