Black Beans With Plantains USDA Recipe for Child Care Centers

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Black Beans With Plantains USDA Recipe for Child Care Centers

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.

CACFP CREDITING INFORMATION

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.

SOURCE

Team Nutrition CACFP Multicultural Recipe Project.

Course: Main Course, vegetarian

Keyword: Child Care Centers, CACFP, 2021-02-batch, 508c, Multicultural

Age Group: Ages 3-5

Serving Size: 25-50

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Vegetarian, Main Dish (Entrée), Whole Grain-Rich, Plant-based

Program Meal Component: Grains, Vegetables, Whole Grain-Rich, Meat Alternates

Vegetable Subgroup: Beans and Peas (Legumes)

Meal Service Temperature: Hot

Cooking Method: Boil, Sauté

Season: Summer, Fall, Spring, Winter

25 Servings

Calories: 197

Ingredients

25 Servings

Weight

12½ oz Brown rice, long-grain, uncooked
- - Water
- - Canola oil
1 lb 5 oz *Onions, fresh, peeled, ¼" diced
- - *Garlic, fresh, minced
6 lb *Black beans, low-sodium, canned, drained and rinsed; OR black beans, dry, cooked
- - Water
1 lb 11 oz Tomato sauce, low-sodium, canned
12½ oz *Plantains, fresh, ripe (yellow), peeled, ¼" diced
- - Cumin, dried, ground
- - Paprika
- - Black pepper, ground
4 oz Salsa, traditional (optional)
2 oz Cilantro, fresh, chopped (optional)
2 oz *Green onions with tops, fresh, chopped (optional)

Measure

2 cup Brown rice, long-grain, uncooked
1 qt 2 cups Water
1 Tbsp 1 tsp Canola oil
1 qt 1¼ cups *Onions, fresh, peeled, ¼" diced
4 cloves OR 2 tsp *Garlic, fresh, minced
1 gal ⅔ cup (1½ No. 10 can) *Black beans, low-sodium, canned, drained and rinsed; OR black beans, dry, cooked
1 qt Water
1 qt ¼ cup (¼ No. 10 can) Tomato sauce, low-sodium, canned
2¾ cups *Plantains, fresh, ripe (yellow), peeled, ¼" diced
¼ cup Cumin, dried, ground
1 Tbsp 1 tsp Paprika
2 tsp Black pepper, ground
½ cup 1 tsp Salsa, traditional (optional)
½ cup 1 tsp Cilantro, fresh, chopped (optional)
½ cup 1 tsp *Green onions with tops, fresh, chopped (optional)

50 Servings

Weight

1 lb 9 oz Brown rice, long-grain, uncooked
- - Water
- - Canola oil
2 lb 10 oz *Onions, fresh, peeled, ¼" diced
- - *Garlic, fresh, minced
10 lb 15 oz *Black beans, low-sodium, canned, drained and rinsed; OR black beans, dry, cooked
- - Water
3 lb 6 oz Tomato sauce, low-sodium, canned
1 lb 9 oz *Plantains, fresh, ripe (yellow), peeled, ¼" diced
- - Cumin, dried, ground
- - Paprika
- - Black pepper, ground
8 oz Salsa, traditional (optional)
4 oz Cilantro, fresh, chopped (optional)
4 oz *Green onions with tops, fresh, chopped (optional)

Measure

1 qt Brown rice, long-grain, uncooked
3 qt Water
2 Tbsp 2 tsp Canola oil
2 qt 2½ cups *Onions, fresh, peeled, ¼" diced
8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
2 gal 1⅓ cups (2½ No. 10 can) *Black beans, low-sodium, canned, drained and rinsed; OR black beans, dry, cooked
2 qt Water
2 qt ½ cup (½ No. 10 can) Tomato sauce, low-sodium, canned
1 qt 1½ cups *Plantains, fresh, ripe (yellow), peeled, ¼" diced
½ cup Cumin, dried, ground
2 Tbsp 2 tsp Paprika
1 Tbsp 1 tsp Black pepper, ground
1 cup 2 tsp Salsa, traditional (optional)
1 cup 2 tsp Cilantro, fresh, chopped (optional)
1 cup 2 tsp *Green onions with tops, fresh, chopped (optional)

-

25 Servings

Weight

12½ oz Brown rice, long-grain, uncooked
- - Water
- - Canola oil
1 lb 5 oz *Onions, fresh, peeled, ¼" diced
- - *Garlic, fresh, minced
6 lb *Black beans, low-sodium, canned, drained and rinsed; OR black beans, dry, cooked
- - Water
1 lb 11 oz Tomato sauce, low-sodium, canned
12½ oz *Plantains, fresh, ripe (yellow), peeled, ¼" diced
- - Cumin, dried, ground
- - Paprika
- - Black pepper, ground
4 oz Salsa, traditional (optional)
2 oz Cilantro, fresh, chopped (optional)
2 oz *Green onions with tops, fresh, chopped (optional)

Measure

2 cup Brown rice, long-grain, uncooked
1 qt 2 cups Water
1 Tbsp 1 tsp Canola oil
1 qt 1¼ cups *Onions, fresh, peeled, ¼" diced
4 cloves OR 2 tsp *Garlic, fresh, minced
1 gal ⅔ cup (1½ No. 10 can) *Black beans, low-sodium, canned, drained and rinsed; OR black beans, dry, cooked
1 qt Water
1 qt ¼ cup (¼ No. 10 can) Tomato sauce, low-sodium, canned
2¾ cups *Plantains, fresh, ripe (yellow), peeled, ¼" diced
¼ cup Cumin, dried, ground
1 Tbsp 1 tsp Paprika
2 tsp Black pepper, ground
½ cup 1 tsp Salsa, traditional (optional)
½ cup 1 tsp Cilantro, fresh, chopped (optional)
½ cup 1 tsp *Green onions with tops, fresh, chopped (optional)

50 Servings

Weight

1 lb 9 oz Brown rice, long-grain, uncooked
- - Water
- - Canola oil
2 lb 10 oz *Onions, fresh, peeled, ¼" diced
- - *Garlic, fresh, minced
10 lb 15 oz *Black beans, low-sodium, canned, drained and rinsed; OR black beans, dry, cooked
- - Water
3 lb 6 oz Tomato sauce, low-sodium, canned
1 lb 9 oz *Plantains, fresh, ripe (yellow), peeled, ¼" diced
- - Cumin, dried, ground
- - Paprika
- - Black pepper, ground
8 oz Salsa, traditional (optional)
4 oz Cilantro, fresh, chopped (optional)
4 oz *Green onions with tops, fresh, chopped (optional)

Measure

1 qt Brown rice, long-grain, uncooked
3 qt Water
2 Tbsp 2 tsp Canola oil
2 qt 2½ cups *Onions, fresh, peeled, ¼" diced
8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
2 gal 1⅓ cups (2½ No. 10 can) *Black beans, low-sodium, canned, drained and rinsed; OR black beans, dry, cooked
2 qt Water
2 qt ½ cup (½ No. 10 can) Tomato sauce, low-sodium, canned
1 qt 1½ cups *Plantains, fresh, ripe (yellow), peeled, ¼" diced
½ cup Cumin, dried, ground
2 Tbsp 2 tsp Paprika
1 Tbsp 1 tsp Black pepper, ground
1 cup 2 tsp Salsa, traditional (optional)
1 cup 2 tsp Cilantro, fresh, chopped (optional)
1 cup 2 tsp *Green onions with tops, fresh, chopped (optional)

Instructions

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).

Notes

*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.

Nutrition