Moroccan Beans and Greens

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Ingredients

Recipe Preparation

Wash hands. 1] Drain spinach in a strainer. Press out excess moisture. 2] Place oil in a heated rondeau. Add onions and garlic. Cook until tender. 3] Add the kidney beans with juice, orange juice, turmeric, cumin, and cinnamon. Bring to a boil. Simmer 2-3 minutes. Add spinach. Mix thoroughly. Season to taste with salt and pepper. Pour into 2″ stainlesssteel hotel pans. Allow to cool. Cover, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:

Wash hands. 1] Lightly spray one side of a bread slice with butter spray. Place oiled-side down on a heated flat griddle. Cook until golden-brown. 2] Place 4 oz. of heated quinoa pilaf on a warmed serving plate. Ladle 8 oz. of heated kidney bean mixture over the quinoa. Place bread on the plate next to the quinoa.

SCHOOL MEAL EQUIVALENTS

  • 3 oz. equivalent grains
  • 1⁄2 c. beans/peas or 2 oz. meat alternate
  • 1⁄4 c. additional vegetable

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