Black Beans With Plantains USDA Recipe for Family Child Care
Ingredients
- ½ cup Brown rice, long-grain, uncooked
- 1 cup Water
- 1 teaspoon Canola oil
- 1¼ cups Onion, fresh, peeled, ¼" diced
- 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
- 1 quart Black beans, low-sodium, canned, drained and rinsed; or black beans, dry, cooked
- ½ cup Water
- 1 cup Tomato sauce, low-sodium, canned
- ⅔ cup Plantains, fresh, ripe (yellow), peeled, ¼" diced
- 1 tablespoon Cumin, dried, ground
- 1 teaspoon Paprika
- ½ teaspoon Black pepper, ground
- 2 tablespoons Salsa, traditional (optional)
- 2 tablespoons Cilantro, fresh, chopped (optional)
- 2 tablespoons Onions, green, with tops, fresh, chopped (optional)
Quantity
- ½ cup Brown rice, long-grain, uncooked
- 1 cup Water
- 1 teaspoon Canola oil
- 1¼ cups Onion, fresh, peeled, ¼" diced
- 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
- 1 quart Black beans, low-sodium, canned, drained and rinsed; or black beans, dry, cooked
- ½ cup Water
- 1 cup Tomato sauce, low-sodium, canned
- ⅔ cup Plantains, fresh, ripe (yellow), peeled, ¼" diced
- 1 tablespoon Cumin, dried, ground
- 1 teaspoon Paprika
- ½ teaspoon Black pepper, ground
- 2 tablespoons Salsa, traditional (optional)
- 2 tablespoons Cilantro, fresh, chopped (optional)
- 2 tablespoons Onions, green, with tops, fresh, chopped (optional)
Ingredients
- ½ cup Brown rice, long-grain, uncooked
- 1 cup Water
- 1 teaspoon Canola oil
- 1¼ cups Onion, fresh, peeled, ¼" diced
- 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
- 1 quart Black beans, low-sodium, canned, drained and rinsed; or black beans, dry, cooked
- ½ cup Water
- 1 cup Tomato sauce, low-sodium, canned
- ⅔ cup Plantains, fresh, ripe (yellow), peeled, ¼" diced
- 1 tablespoon Cumin, dried, ground
- 1 teaspoon Paprika
- ½ teaspoon Black pepper, ground
- 2 tablespoons Salsa, traditional (optional)
- 2 tablespoons Cilantro, fresh, chopped (optional)
- 2 tablespoons Onions, green, with tops, fresh, chopped (optional)
Quantity
- ½ cup Brown rice, long-grain, uncooked
- 1 cup Water
- 1 teaspoon Canola oil
- 1¼ cups Onion, fresh, peeled, ¼" diced
- 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
- 1 quart Black beans, low-sodium, canned, drained and rinsed; or black beans, dry, cooked
- ½ cup Water
- 1 cup Tomato sauce, low-sodium, canned
- ⅔ cup Plantains, fresh, ripe (yellow), peeled, ¼" diced
- 1 tablespoon Cumin, dried, ground
- 1 teaspoon Paprika
- ½ teaspoon Black pepper, ground
- 2 tablespoons Salsa, traditional (optional)
- 2 tablespoons Cilantro, fresh, chopped (optional)
- 2 tablespoons Onions, green, with tops, fresh, chopped (optional)
Ingredients
- ½ cup Brown rice, long-grain, uncooked
- 1 cup Water
- 1 teaspoon Canola oil
- 1¼ cups Onion, fresh, peeled, ¼" diced
- 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
- 1 quart Black beans, low-sodium, canned, drained and rinsed; or black beans, dry, cooked
- ½ cup Water
- 1 cup Tomato sauce, low-sodium, canned
- ⅔ cup Plantains, fresh, ripe (yellow), peeled, ¼" diced
- 1 tablespoon Cumin, dried, ground
- 1 teaspoon Paprika
- ½ teaspoon Black pepper, ground
- 2 tablespoons Salsa, traditional (optional)
- 2 tablespoons Cilantro, fresh, chopped (optional)
- 2 tablespoons Onions, green, with tops, fresh, chopped (optional)
Quantity
- ½ cup Brown rice, long-grain, uncooked
- 1 cup Water
- 1 teaspoon Canola oil
- 1¼ cups Onion, fresh, peeled, ¼" diced
- 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
- 1 quart Black beans, low-sodium, canned, drained and rinsed; or black beans, dry, cooked
- ½ cup Water
- 1 cup Tomato sauce, low-sodium, canned
- ⅔ cup Plantains, fresh, ripe (yellow), peeled, ¼" diced
- 1 tablespoon Cumin, dried, ground
- 1 teaspoon Paprika
- ½ teaspoon Black pepper, ground
- 2 tablespoons Salsa, traditional (optional)
- 2 tablespoons Cilantro, fresh, chopped (optional)
- 2 tablespoons Onions, green, with tops, fresh, chopped (optional)
Ingredients
- ½ cup Brown rice, long-grain, uncooked
- 1 cup Water
- 1 teaspoon Canola oil
- 1¼ cups Onion, fresh, peeled, ¼" diced
- 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
- 1 quart Black beans, low-sodium, canned, drained and rinsed; or black beans, dry, cooked
- ½ cup Water
- 1 cup Tomato sauce, low-sodium, canned
- ⅔ cup Plantains, fresh, ripe (yellow), peeled, ¼" diced
- 1 tablespoon Cumin, dried, ground
- 1 teaspoon Paprika
- ½ teaspoon Black pepper, ground
- 2 tablespoons Salsa, traditional (optional)
- 2 tablespoons Cilantro, fresh, chopped (optional)
- 2 tablespoons Onions, green, with tops, fresh, chopped (optional)
Quantity
- ½ cup Brown rice, long-grain, uncooked
- 1 cup Water
- 1 teaspoon Canola oil
- 1¼ cups Onion, fresh, peeled, ¼" diced
- 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
- 1 quart Black beans, low-sodium, canned, drained and rinsed; or black beans, dry, cooked
- ½ cup Water
- 1 cup Tomato sauce, low-sodium, canned
- ⅔ cup Plantains, fresh, ripe (yellow), peeled, ¼" diced
- 1 tablespoon Cumin, dried, ground
- 1 teaspoon Paprika
- ½ teaspoon Black pepper, ground
- 2 tablespoons Salsa, traditional (optional)
- 2 tablespoons Cilantro, fresh, chopped (optional)
- 2 tablespoons Onions, green, with tops, fresh, chopped (optional)
Ingredients
- ½ cup Brown rice, long-grain, uncooked
- 1 cup Water
- 1 teaspoon Canola oil
- 1¼ cups Onion, fresh, peeled, ¼" diced
- 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
- 1 quart Black beans, low-sodium, canned, drained and rinsed; or black beans, dry, cooked
- ½ cup Water
- 1 cup Tomato sauce, low-sodium, canned
- ⅔ cup Plantains, fresh, ripe (yellow), peeled, ¼" diced
- 1 tablespoon Cumin, dried, ground
- 1 teaspoon Paprika
- ½ teaspoon Black pepper, ground
- 2 tablespoons Salsa, traditional (optional)
- 2 tablespoons Cilantro, fresh, chopped (optional)
- 2 tablespoons Onions, green, with tops, fresh, chopped (optional)
Quantity
- ½ cup Brown rice, long-grain, uncooked
- 1 cup Water
- 1 teaspoon Canola oil
- 1¼ cups Onion, fresh, peeled, ¼" diced
- 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
- 1 quart Black beans, low-sodium, canned, drained and rinsed; or black beans, dry, cooked
- ½ cup Water
- 1 cup Tomato sauce, low-sodium, canned
- ⅔ cup Plantains, fresh, ripe (yellow), peeled, ¼" diced
- 1 tablespoon Cumin, dried, ground
- 1 teaspoon Paprika
- ½ teaspoon Black pepper, ground
- 2 tablespoons Salsa, traditional (optional)
- 2 tablespoons Cilantro, fresh, chopped (optional)
- 2 tablespoons Onions, green, with tops, fresh, chopped (optional)
Instructions
- Combine brown rice and 1 cup water in a small stockpot. Stir once.
- Heat on medium–high heat to a rolling boil.
- Cover and reduce heat to medium. Cook 15–20 minutes, until water is fully absorbed. Fluff the rice gently with a fork.
- Heat oil in a medium stockpot on medium–high heat.
- Add onions, and sauté until soft.
- Add garlic. Continue cooking until garlic is fragrant, 1–2 minutes. Stir frequently.
- Add cooked rice, black beans, ½ cup water, tomato sauce, plantains, cumin, paprika, and pepper.
- Stir well, and bring to boil. Stir frequently.
- Reduce heat to medium–low, and simmer for 5 minutes or until liquid is absorbed into the ingredients. Heat to 140 °F for at least 15 seconds.
- Serve 1 cup.
- Garnish each serving with 1 tsp of salsa, 1 tsp of cilantro, and 1 tsp of green onions (optional).Critical Control Point: Hold at 140 °F or higher.
Nutrition INFORMATION
For Soaking Dry Beans
1 lb dry black beans = about 2¼ cups dry or 4½ cups cooked beans.
Overnight Method: Add 1¾ qt cold water to every 1 lb of dry beans. Cover, and refrigerate overnight. Discard the water. Proceed with recipe.
Quick-Soak Method: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
For Cooking Dry Beans
Once the beans have been soaked, add 1¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.
Use cooked beans immediately.
Critical Control Point
Hold for hot service at 140 °F or higher or chill for later use. To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.