Red Beans & Rice

Cook Time: 45 Min.

Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Simmer

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Nutritional Content

Allergens: Beans/Legumes, Tomato, Peppers Bell, Onion, Celery, Rice, AllergenSulphites, Garlic

Calories: 180 Kcal

Carbohydrates: 35 g

Protein: 9 g

Total Fat: 1 g

Calcium: 100 mg

Sodium: 250 mg

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Ingredients

10 Servings

• 1/2 tsp Oil, Vegetable

• 3 Oz Onion, Yellow

• 7 Oz Celery, Fresh

• 2.5 Oz Peppers, Green Fresh

• 1/2 tsp Garlic, Whole Fresh

• 1/4 tsp Pepper, Cayenne

• 3 lb 5 Oz Beans

  Kidney f/Dry

• 1 1/4 tsp Sauce, Hot

• 1 3/4 Cup Tomato,

  Diced Cnd

• 1 1/4 tsp Thyme, Ground

• 1 1/4 tsp Oregano,

  Dry

• 1/2 tsp Pepper,

  Black Ground

• 1/4 tsp Paprika

• 6.5 Oz Rice, White

  Parboiled

• 1 1/3 Cup Water, Tap

25 Servings

• 1 1/2 tsp Oil, Vegetable

• 8 Oz Onion, Yellow

• 1 lb 1 Oz Celery, Fresh

• 6 Oz Peppers, Green Fresh

• 1 1/2 tsp Garlic, Whole Fresh

• 3/4 tsp Pepper, Cayenne

• 8 lb 5 Oz Beans

  Kidney f/Dry

• 1 Tbsp Sauce, Hot

• 1 1/8 Qt Tomato,

  Diced Cnd

• 1 Tbsp Thyme, Ground

• 1 Tbsp Oregano,

  Dry

• 1 tsp Pepper,

  Black Ground

• 3/4 tsp Paprika

• 1 lb Rice, White

  Parboiled

• 3 1/4 Cup Water, Tap

50 Servings

• 1 Tbsp Oil, Vegetable

• 1 lb Onion, Yellow

• 2 lb 2 Oz Celery, Fresh

• 12.5 Oz Peppers, Green Fresh

• 1 Tbsp Garlic, Whole Fresh

• 1 1/2 tsp Pepper, Cayenne

• 16 lb 10 Oz Beans

  Kidney f/Dry

• 2 Tbsp Sauce, Hot

• 2 1/4 Qt Tomato,

  Diced Cnd

• 2 Tbsp Thyme, Ground

• 2 Tbsp Oregano,

  Dry

• 2 tsp Pepper,

  Black Ground

• 1 1/2 tsp Paprika

• 2 lb Rice, White

  Parboiled

• 1 3/4 Qt Water, Tap

100 Servings

• 2 Tbsp Oil, Vegetable

• 2 lb Onion, Yellow

• 4 lb 4 Oz Celery, Fresh

• 1 lb 9 Oz Peppers, Green Fresh

• 2 Tbsp Garlic, Whole Fresh

• 1 Tbsp Pepper, Cayenne

• 33 lb 3 Oz Beans

  Kidney f/Dry

• 1/4 Cup Sauce, Hot

• 1 Gal 1 Cup Tomato,

  Diced Cnd

• 1/4 Cup Thyme, Ground

• 1/4 Cup Oregano,

  Dry

• 1 Tbsp 1 tsp Pepper,

  Black Ground

• 1 Tbsp Paprika

• 4 lb Rice, White

  Parboiled

• 3 1/4 Qt Water, Tap

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Instructions

1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

2. Sauté onion, celery, bell pepper & garlic in oil for about 4-6 minutes.

3. Add tomatoes, beans, & seasonings. Bring to a boil. Decrease heat, cover & simmer 20-30 minutes.

4. Add rice to boiling water, reduce heat, cover & simmer for 15-20 minutes until water is absorbed.

5. Serve 3/4 cup beans topped with 1/4 cup rice.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

   
   
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