Black Beans With Plantains USDA Recipe Recipe for Family Child Care Homes

3 from 1 vote

Black Beans With Plantains USDA Recipe Recipe for Family Child Care Homes

This flavorful dish includes black beans and plantains, two foods frequently used in meals in South America and the Caribbean. Plantains are a staple food in many tropical regions. They can be steamed or boiled and used similarly to how potatoes are used in North America.

CACFP CREDITING INFORMATION

1 cup 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.

Prep Time10

Cook Time30

Course: Main Course, vegetarian

Keyword: Recipes for Home, 2021-02-batch, 508c, Multicultural

Age Group: Ages 3-5

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Plant-based/Vegan

Program Meal Component: Grains, Vegetables, Meat Alternates

Vegetable Subgroup: Beans, Peas, and Lentils

Meal Service Temperature: Hot

Cooking Method: Boil, Sauté

Season: Summer, Fall, Spring, Winter

Multicultural Region: Mexico, Central and South America

6 Servings

Calories: 197

Ingredients

½ cup brown rice, long-grain, uncooked
1 cup water
1 teaspoon canola oil
1¼ cups onions, fresh, peeled, ¼" diced
1 clove (1 clove is about ½ teaspoon 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)

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½ cup brown rice, long-grain, uncooked
1 cup water
1 teaspoon canola oil
1¼ cups onions, fresh, peeled, ¼" diced
1 clove (1 clove is about ½ teaspoon 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