Source: MRS 2020
MRS: 416 — Pork (400s)

Red Beans and Rice with Sausage (Canned)

Meal Component Contribution:
2 ¾ oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100  Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Rice, Long Grain,Brown, Parboiled, #2139
7  pounds + 4  ounces
Water, Hot, Municipal
1 1/4 gallons + 3/4 cup
Salt, Table, #2219
1  tablespoon + 1 1/8 teaspoons
Peppers, Green, Diced, Frozen, #1613
1 3/4 cups
Onions, Yellow, Diced 1/4", Raw, #4009
3 1/4 cups
Beans, Canned, Kidney, #10, Low Sodium, #2802
4  #10 cans
Garlic Powder, #2709
1  tablespoon + 1  teaspoon
Sugar, Granulated, #2027
1/4 cup
Pepper, Black, Ground, #2718
1  tablespoon + 1  teaspoon
Mustard, Prepared, Yellow, Bulk, #2251
1  tablespoon + 1  teaspoon
Spice Blend MS, Creole, No Salt, #2736
1  cup
Tomatoes, Diced, #10 Can, #2828
1  quart + 2 5/8 cup
Sausage, Sliced, Pork and Beef, #1062
8  pounds + 8  ounces
DIRECTIONS

1.

DIRECTIONS FOR RICE:

  • Place the brown rice in a steamtable pan. Add hot water to each pan.
  • Add salt to each pan and mix until well combined.
  • Steam the rice for approximately 45 minutes or until it is tender and fluffy. Check the rice at 30 minutes of cooking time for water absorption. If needed, add more water.
  • Coverthe rice and place it in warmer until ready to serve.

Rice amounts are  based on USDA Food Buying Guide. Overcooking or hot holding rice for long periods of time will increase the volume and the yield.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

2.

Sauté the pepper and onions until tender.

3.

Drain the liquid from half of the cans of beans and reserve. Leave the liquid in the remaining cans of beans.

4.

Add the beans, garlic powder, sugar, black pepper, mustard, creole spice blend, diced tomatoes and sausage to the onion mixture.

5.

Continue to simmer the bean and meat mixture for 15 minutes.
If the mixture is dry, add some of the reserved bean liquid.
Place the red beans mixture in steamtable pans and serve immediately or cover and place in warmer until ready for service.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

CCP: Cover and hold for service at 135 degrees F or higher.

6.

Portion rice with 4 ounce spoodle or #8 scoop (½ cup) serving in soup bowl. Portion #6 scoop (2/3 cup) red beans with sausage over rice. Each portion provides for 2¾ oz. eq. meat/meat alternate and 1 oz. eq. whole grain.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.  Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats, Poultry and Fish" provides seasoning and serving ideas for meats.

Miscellaneous Notes

The beans are credited as part of the meat/meat alternate and are not counted as a vegetable in this recipe.
Yield: 100 servings: about 4 2/3 gallons of red bean mixture and 3 gallons of rice.

Nutrients Per Serving
Calories
305
Carbohydrates
40.73 g
Dietary Fiber
6.39 g
Protein
12.35 g
Sodium
555.00 mg
Total Fat
10.58 g
Sat. Fat
3.37 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Red Beans and Rice with Sausage (Canned)
1.

Sauté pepper and onions until tender.

2.

Add beans, garlic powder, sugar, black pepper, mustard, diced tomatoes and sausage to the onion mixture.

3.

Addition of Creole Spice Blend to the mixture.

4.

Simmer beans and meat mixture for 15 minutes.

5.

1 serving of Red Beans and Rice with Sausage