Source: MRS 2021
MRS: 2550 — Pork (2500s)

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)
Pan Release Spray, Vegetable Oil, #2514
20  second spray
Rice, Long Grain,Brown, Parboiled, #2139
6  pounds + 8  ounces
Water, Hot, Municipal
1  gallon + 2  quarts
Salt, Table, #2219
1  tablespoon + 1  teaspoon
Peppers, Green, Diced, Frozen, #1613
1 3/4 cups
Onions, Yellow, Diced 1/4", Raw, #4009
3 1/4 cups
Beans, Kidney, #10 Canned, 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 1/2 cups
Sausage, Sliced, Pork and Beef, #1062
8  pounds + 8  ounces
DIRECTIONS

1.

DIRECTIONS FOR RICE:

  • Place 3 pounds and 4 ounces of brown rice in each steamtable pan sprayed with pan release spray. Add 3 quarts of hot water to each pan.
  • Add 2 teaspoons of salt to each pan and mix it until it is well combined.
  • Steam the rice for approximately 45 minutes or until tender and fluffy. Check the rice at 30 minutes of cooking time for water absorption. If needed, add more water.
  • Place the rice in half-sized steamtable pans. Cover the pans and place them in the warmer until ready to serve.

Rice amounts are based on the 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.

Spray a braising pan, steam jacketed kettle, or stock pot with pan release spray. Sauté the pepper and onions until they are tender (about 5-10 minutes).

3.

Drain the liquid from half of the cans of beans and reserve in case it is needed in step 5. 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.

CCP: Heat to 155 degrees F or higher for 17 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.

6.

Place the red beans mixture in steamtable pans and serve immediately or cover and place in warmer until ready for service.

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

7.

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
293
Carbohydrates
38.05 g
Dietary Fiber
6.30 g
Protein
12.07 g
Sodium
554.00 mg
Total Fat
10.51 g
Sat. Fat
3.36 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