Southwestern Black Beans
A recipe from Georgia Department of Education School Nutrition
This Southwestern spin on black beans makes for an incredibly flavorful and simple to prepare recipe.
Ingredients:
- 7 each Black beans, canned, low sodium, #10 cans
- 4 cup Vegetable stock, low sodium
- 1/2 cup Oil, vegetable
- 1/2 cup Garlic, raw, minced
- 1/3 cup Spice, cumin, ground
- 2 tbsp Spice, pepper, black, ground
- 2 tbsp Spice, onion, powder
- 2 tbsp Spice, chili, powder
- 1 1/2 tbsp Pepper, red, crushed, flakes
- 1 tbsp Salt, Kosher
- 6 oz Cilantro, fresh, leaves, chopped
Steps:
- Open cans of beans. Drain well and rinse under cool, running water.
- In a large mixing bowl, combine beans, vegetable stock, oil, garlic, cumin, black pepper, onion powder, chili powder, crushed red pepper flakes, and salt. Mix to evenly distribute all ingredients.
- Place beans in sprayed 4-inch half hotel pans. Cover tightly with foil.
- Bake at 350°F for 40 minutes, stirring after 20 minutes.
- Hot hold, covered, for service.
- Stir the Southwestern Black Beans and top with fresh, chopped cilantro just before service.
Cook to 135°F or higher.
Hold at 135°F or above.
Black beans hold well, covered, and do not need to be batch cooked for service.
Recipe Details
Meal Components:
Vegetable Beans/Peas/Lentils
Crediting Information
- 1/2 cup Vegetable Beans/Peas/Lentils
HACCP Category:
Process #2 (Same Day)
Yield:
100
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 212 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 1.2 | g |
| Sodium: | 308.4 | mg |
