Refried Beans - USDA Recipe for CACFP

Refried Beans - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Refried Beans – Pinto beans blended with chicken stock, spices, cheese and cilantro.

 

Canned low-sodium pinto beans, undrained
6 lb
3 qt 1 1/3 cups (approx. 1 1/3 No. 10 cans)
12 lb
1 gal 2 qt 2 2/3 cups (approx. 2 2/3 No. 10 cans)

1. Pour beans into a food processor.

OR
*Dry pinto beans, cooked (See Notes Section)
6 lb
3 qt 1 1/3 cups
12 lb
1 gal 2 qt 2 2/3 cups
Water
1 cup
2 cups

2. Pour water, chicken broth, oregano, ancho chili powder, cumin, cilantro, garlic, chili powder, paprika, onion powder, and oil slowly into processor while beans are pureeing on medium speed for 1-2 minutes, until bean mixture has a smooth consistency.

3. DO NOT OVERMIX.

Low-sodium chicken broth
1/2 cup
1 cup
Ground oregano
1/2 tsp
1 tsp
Ancho chili powder
1 Tbsp
2 Tbsp
OR
Mexican seasoning mix (See Notes Section)
1 Tbsp
2 Tbsp
Ground cumin
2 1/4 tsp
1 Tbsp 1 1/2 tsp
Fresh cilantro, chopped
1 3/4 cups
2 oz
3 1/2 cups
Fresh garlic, minced
2 Tbsp
3 oz
1/4 cup
Chili powder
1 Tbsp
2 Tbsp
Paprika
3/4 tsp
1 1/2 tsp
Onion powder
3/4 tsp
1 1/2 tsp
Canola oil
2 Tbsp
1/4 cup

4. Transfer 2 qt 2 cups (about 5 lb 1 oz) to a steam table pan (12" x 20" x 2 1/2"). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

5. Bake: Conventional oven: 350 °F for 25 minutes. Convection oven: 300 °F for 20 minutes.

6. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

Low-fat cheddar cheese, shredded
7 oz
1 3/4 cups
14 oz
3 1/2 cups

7. Once refried bean mixture is removed from oven, sprinkle 1 3/4 cups (about 7 oz) cheese over each pan.

8. Critical Control Point: Hold for hot service at 140 °F or higher.

9. Portion with No. 12 scoop (1/3 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

Mexican Seasoning Mix 3/4 cup (about 4 1/2 oz)

Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1/4 tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.

Serving

NSLP/SBP Crediting Information: 1/3 cup (No. 12 scoop) provides:

Legume as Meat/Meat Alternate: 2.25 oz equivalent meat/meat alternate.

OR

Legume as Vegetable: .25 oz equivalent meat/meat alternate and 1/2 cup legume vegetable. 

 

CACFP Crediting Information: 1/3 cup (No. 12 scoop) provides:

Legume as Meat/Meat Alternate: 2.25 oz meat/meat alternate.

OR

Legume as Vegetable: .25 oz meat/meat alternate and 1/2 cup vegetable.

How to Cook Dry Beans

Special tip for preparing dry beans:

SOAKING BEANS

OVERNIGHT METHOD: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.

QUICK-SOAK METHOD: Boil 1 ¾ 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.

COOKING BEANS

Once the beans have been soaked, add 1 ¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.

Critical Control Point: Hold for hot service at 140 °F or higher.

OR

Chill for later use.

Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.

1 lb dry pinto beans = about 2 3/8 cups dry or 5 ¼ cups cooked beans.

 

 

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