Red Beans with Rice E.Cereals and Past Products No.010
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 1/2 Cup Rice 1/2 Cup Beans|
|------------------------------------------------------------------------------|
|Pan Size: Temp.: |
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Rice, Whole | 6LB | 3.50 Qrt | 1. Combine rice, water, salt, and |
|Cold Water | | 7.25 Qrt | salad oil; bring to a boil, |
|Salt | 3OZ| 4.67 Tbsp| stirring occasionally. |
|Salad Oil | | 6.00 Tbsp| 2. Cover tightly; simmer 20 to 25 |
| | | | minutes. DO NOT STIR. |
|--------------------|----------|----------|-----------------------------------|
|Bacon, Chilled, Slic| 3LB | 2.25 Qrt | 3. Combine bacon and onions; |
|ed, Rindless | | | saute' until lightly browned. |
|Dehydrated Onions | 2LB | 1.50 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Beans, Kidney | 27LB 8OZ| 3.00 Gal | 4. Combine sauteed bacon & onions |
|Pepper, Black, Groun| | 2.00 Tspn| with undrained kidney beans, |
|d | | | pepper, and hot sauce. |
|Tabasco Sauce | | 2.00 Tspn| 5. Simmer 20 minutes. |
| | | | 6. Serve over rice. |
--------------------------------------------------------------------------------
NOTE: 1. Rice may be cooked in 350F oven. Substitue boiling water for
cold water; place equal amounts of ingredients in 2 roasting
pans(18 by 24 inches);stir,cover, and bake 30 to 40 minutes.
2. Rice may be cooked in sectional steamer. Use 6 1/2 qt boil-
ing water; place ingredients in steamer pan; stir; steam
approzimately 20 minutes using 5 to 10 lb pressure.
3. In Step 3, 4 oz (1 1/3 cups) dehydrated onions may be
used. See Recipe A-11.
4. In Step 3, 2 lb 4 oz dry onions A.P. will yield 2 lb
chopped onions.
VARIATION
1. HOPPING JOHN (BLACK-EYE PEAS WITH RICE): Omit Steps 1 thru
6. Saute 1 lb 8 oz (4 1/2 cups) raw, chopped bacon and(2 lb
4 oz A.P.) until lightly browned. Add 6 lb rice; stir until
well coated. CONTINUED.
2. HOPPING JOHN (BLACK-EYE PEAS WITH RICE): CONTINUED: Add
6 lb 9 oz (7-No. 300cn) canned undrained black-eye peas,
7 1/4 qt water and 2 tsp each black pepper and hot sauce.
Mix well. CONTINUED.
3. HOPPING JOHN (BLACK-EYE PEAS WITH RICE): CONTINUED: Bring
to a boil, cover tightly; lower heat; simmer 20 minutes or
until rice is tender. EACH PORTION: 2/3 Cup.