I agree with landarc. We prepare "batches" of bean mix ahead of time and keep them in food safe containers at proper temps. The "batch" quantity is the amount that will fit in our hot/hold unit. We keep a close eye on the hot/hold unit, and throw another batch in the pit to heat up to serving temp, so that it will be ready when the hot/hold unit is about empty. It is a bit of a dance at times but it is the best way to ensure quality product at food safe temps. If we feel that the "batch" is a bit dry then we add a small amount of water. Not too much though. You don't want to dilute the flavors.