Breakfast Black Beans With Eggs USDA Recipe for Child Care Centers

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Breakfast Black Beans With Eggs USDA Recipe for Child Care Centers

This dish provides a great opportunity to serve meat alternates at breakfast. These flavorful black beans with eggs make a hearty pairing and add variety to your menu.

CACFP CREDITING INFORMATION

Crediting beans as a meat alternate:

⅛ cup vegetable

2¼ oz eq meat alternate

Crediting beans as a vegetable:

½ cup vegetable

1 oz eq meat alternate

SOURCE

Team Nutrition CACFP Easy Recipe Project

TeamNutrition.USDA.gov

Prep Time45

Cook Time1 30

Total Time2 15

Keyword: CACFP Breakfast Panner - Quantity Ages 6-18

Age Group: Ages 6-18

Serving Size: 25-50

Program Type: CACFP

Program Meal Type: Breakfast

Conventional Meal Category: Vegetarian, Main Dish (Entrée)

Program Meal Component: Vegetables, Meat Alternates

Vegetable Subgroup: Beans and Peas (Legumes)

Meal Service Temperature: Hot

Season: Summer, Fall, Spring, Winter

25 servings

Calories: 130

Ingredients

25 Servings

Weight

- - Nonstick cooking spray
- - Eggs, fresh, large, whole
5 lb 5 oz (about 1½ #10 cans) Black beans, low-sodium, canned, drained (see notes)
1 lb 10 oz (about ¼ #10 can) Tomatoes with onions & garlic in juice, canned, petite cut
- - Water
- - Cumin, ground
- - Salt, table
- - Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)

Measure

1 spray Nonstick cooking spray
13 - Eggs, fresh, large, whole
3 qt + 3⅔ cups Black beans, low-sodium, canned, drained (see notes)
3⅛ cups - Tomatoes with onions & garlic in juice, canned, petite cut
1 cup Water
1 Tbsp + 1 tsp Cumin, ground
2 tsp - Salt, table
1 cup Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)

50 Servings

Weight

- - Nonstick cooking spray
- - Eggs, fresh, large, whole
10 lb 10 oz (about 3 #10 cans) Black beans, low-sodium, canned, drained (see notes)
3 lb 4 oz (about ½ #10 can) Tomatoes with onions & garlic in juice, canned, petite cut
- - Water
- - Cumin, ground
- - Salt, table
- - Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)

Measure

2 sprays Nonstick cooking spray
25 - Eggs, fresh, large, whole
1 gal + 3 qt + 3¼ cups Black beans, low-sodium, canned, drained (see notes)
1 qt + 2¼ cups Tomatoes with onions & garlic in juice, canned, petite cut
2 cups - Water
2 Tbsp + 2 tsp Cumin, ground
1 Tbsp + 1 tsp Salt, table
2 cups - Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)

-

25 Servings

Weight

- - Nonstick cooking spray
- - Eggs, fresh, large, whole
5 lb 5 oz (about 1½ #10 cans) Black beans, low-sodium, canned, drained (see notes)
1 lb 10 oz (about ¼ #10 can) Tomatoes with onions & garlic in juice, canned, petite cut
- - Water
- - Cumin, ground
- - Salt, table
- - Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)

Measure

1 spray Nonstick cooking spray
13 - Eggs, fresh, large, whole
3 qt + 3⅔ cups Black beans, low-sodium, canned, drained (see notes)
3⅛ cups - Tomatoes with onions & garlic in juice, canned, petite cut
1 cup Water
1 Tbsp + 1 tsp Cumin, ground
2 tsp - Salt, table
1 cup Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)

50 Servings

Weight

- - Nonstick cooking spray
- - Eggs, fresh, large, whole
10 lb 10 oz (about 3 #10 cans) Black beans, low-sodium, canned, drained (see notes)
3 lb 4 oz (about ½ #10 can) Tomatoes with onions & garlic in juice, canned, petite cut
- - Water
- - Cumin, ground
- - Salt, table
- - Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)

Measure

2 sprays Nonstick cooking spray
25 - Eggs, fresh, large, whole
1 gal + 3 qt + 3¼ cups Black beans, low-sodium, canned, drained (see notes)
1 qt + 2¼ cups Tomatoes with onions & garlic in juice, canned, petite cut
2 cups - Water
2 Tbsp + 2 tsp Cumin, ground
1 Tbsp + 1 tsp Salt, table
2 cups - Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)

Instructions

Wash hands with soap and water for at least 20 seconds.
Boil eggs: Place eggs in an extra-large pot. Add water until there is 1" of water above the eggs. Place on the stove on medium-high heat. Bring to a boil. Remove eggs from heat. Cover and let eggs stand in hot water for 12 minutes to hard-boil the eggs. Wash hands after touching uncooked eggs.
While eggs are cooking, prepare an ice bath. Place ice and water in a large bowl. Set aside.
Remove eggs with a slotted spoon. Place in the ice bath for 10 minutes.
Prepare bean mixture: Heat an extra-large nonstick skillet on medium-high heat. Spray with nonstick cooking spray. Add beans, tomatoes with juice, water, cumin, and salt. Stir. Bring to a boil and reduce heat to medium. Simmer for 35–40 minutes. Heat to 140 °F or higher for at least 15 seconds.
Peel and cut each egg into 4 pieces.
Serve ½ cup (#8 scoop) bean mixture, ½ an egg (2 pieces), and chopped cilantro. Serve immediately, or keep warm at 140 °F or higher.

Notes

Contains eggs.
The ice bath will cool the eggs quickly and make them easier to peel.
To reduce the amount of sodium in this recipe, rinse beans with water and drain.
Meats/meat alternates may be served in place of the entire grains component up to 3 times per week at breakfast in the CACFP.
Sodium data provided in the nutrition information was calculated using black beans, rinsed, and drained. Data for low-sodium, drained, and rinsed black beans not available.

Nutrition