Easy Black Beans And Plantain Stew

Black Beans With Plantains USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
This flavorful dish includes black beans and plantains, two foods that are frequently used in meals prepared in South America and the Caribbean. Plantains are a staple food in many tropical regions. They can be steamed or boiled and used in a manner similar to how potatoes are used in North America.
1 cup (8 oz ladle) provides legume as meat alternate: 1½ oz equivalent meat alternate, ¼ cup vegetable, and ½ oz equivalent grains; OR legume as vegetable: ⅝ cup vegetable and ½ oz equivalent grains.
Team Nutrition CACFP Multicultural Recipe Project.
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  • Combine brown rice and water in a large stockpot. Stir once.
    For 25 servings, add 1 qt water to rice.
    For 50 servings, add 2 qt water to rice.
  • Heat on medium-high to a rolling boil.
  • Cover and reduce heat to medium. Cook until water is absorbed, about 30–40 minutes. Fluff the rice gently with a fork.
  • Heat oil in a medium stockpot or a tilting kettle on medium-high heat.
  • Add onions and sauté until soft.
  • Add garlic. Continue cooking on medium-high heat until garlic is fragrant, about 2–4 minutes. Stir frequently.
  • Add cooked rice, black beans, remaining water, tomato sauce, plantains, cumin, paprika, and pepper.
  • Stir well and bring to boil. Stir frequently.
  • Reduce heat to medium-low and simmer for 10–15 minutes or until liquid is absorbed into the ingredients.
    Critical Control Point: Heat to 140 °F for at least 15 seconds.
  • Serve 1 cup (8 oz ladle).
    Critical Control Point: Hold at 140 °F or higher.
  • Garnish each serving with 1 tsp of salsa, 1 tsp of cilantro, and 1 tsp of green onions (optional).


Nutrition Facts
Black Beans With Plantains USDA Recipe for Child Care Centers
Amount Per Serving 1 cup (8 oz. ladle) Black Beans With Plantains.
Calories 197 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Sodium 193mg8%
Total Carbohydrate 38g13%
Dietary Fiber 10g42%
Total Sugars 4g4%
Protein 9g18%
Calcium 65mg7%
Iron 4mg22%
*Marketing Guide
25 Servings:
Mature onions: 1 lb 8 oz
Plantains: 1 lb 4 oz
Black beans, dry: 3 lb 12 oz
Green onions: 2½ oz
Garlic: 4 cloves
50 Servings:
Mature onions: 3 lb
Plantains: 2 lb 7 oz
Black beans, dry: 7 lb 7 oz
Green onions: 5 oz
Garlic: 8 cloves


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
1 clove is about ½ teaspoon minced.
Tips 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.
Tips 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.
Yield / Volume
25 Servings:
12 lb 14¼ oz
1 gal 2 qt 1 cup
50 Servings:
25 lb 12½ oz
3 gal 2 cups