Moroccan Beans and Greens

Name: Moroccan Beans and Greens
Ingredients: 14

1 qt. GFS Chopped Spinach, thawed
¼ c. GFS Clear Canola Salad Oil
2 c. Jumbo Spanish Onions, finely diced
1 Tbsp. Chopped Garlic
6? lb. GFS Dark Red Kidney Beans
2 c. Harvest Valley 100% Pulp-Free Orange Juice
1 Tbsp. Trade East Ground Turmeric
½ tsp. Trade East Ground Cumin
½ tsp. Trade East Ground Cinnamon
to taste Kosher Salt
to taste Trade East Ground Black Pepper
1 ct. GFS French Bread, sliced into 1-oz. portions
1 oz. GFS Canola Oil Butter-Flavored Pan Coating Spray
2¼ gal. Quinoa Pilaf

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