Refried Beans - USDA Recipe for Schools

Refried Beans - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

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

 

Canned low-sodium pinto beans, undrained
12 lb
1 gal 2 qt 2 2/3 cups (approx. 2 2/3 No. 10 cans)
24 lb
3 gal 1 qt 1 1/3 cups (approx. 5 1/3 No. 10 cans)

1. Pour beans into a food processor.

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

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 cup
2 cups
Ground oregano
1 tsp
2 tsp
Ancho chili powder
2 Tbsp
1/4 cup
OR
Mexican seasoning mix (See Notes Section)
2 Tbsp
1/4 cup
Ground cumin
1 Tbsp 1 1/2 tsp
3 Tbsp
Fresh cilantro, chopped
2 oz
3 1/2 cups
4 oz
1 qt 3 cups
Fresh garlic, minced
3 oz
1/4 cup
6 oz
1/2 cup
Chili powder
2 Tbsp
1/4 cup
Paprika
1 1/2 tsp
1 Tbsp
Onion powder
1 1/2 tsp
1 Tbsp
Canola oil
1/4 cup
1/2 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 50 servings, use 2 pans. For 100 servings, use 4 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
14 oz
3 1/2 cups
1 lb 12 oz
1 qt 3 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 135 °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 135 °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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