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Red Beans and Rice with Sausage (Dried)
2 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
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beans, Kidney, Dried, #2803 | 5 pounds + 8 ounces |
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Peppers, Green, Diced, Frozen, #1613 | 1 3/4 cups |
Garlic Powder, #2709 | 1 tablespoon + 1 teaspoon |
Onions, Yellow, Diced 1/4", Raw, #4009 | 3 1/4 cups |
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 | 12 pounds + 8 ounces |
Rice, Long Grain,Brown, Parboiled, #2139 | 6 pounds + 8 ounces |
Water, Hot, Municipal | 1 gallon + 2 quarts |
Salt, Table, #2723 | 1 tablespoon + 1 teaspoon |
DIRECTIONS
1. | Thaw the frozen green peppers and onions in the refrigerator. Drain the green peppers and onions thoroughly before adding them to the recipe. CCP: Cover and refrigerate at 41 degrees F or lower until ready for assembly. |
2. | Sort, rinse, and soak the beans. See the production note at the end of this recipe for instructions. |
3. | Drain the water from the beans. Replace the water with enough frsh water to cover them in a braising pan, steam jacketed kettle, or stock pot. |
4. | Spray a sauté skillet or stock pot with food release spray. |
5. | Sauté the peppers and onions until they are tender, 5 to 10 minutes. |
6. | Add the pepper and onion mixture, garlic powder, sugar, black pepper, mustard, Creole Spice Blend, diced tomatoes, and the sausage to the beans. Stir the ingredients to combine them. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
7. | While the beans are cooking, prepare the rice. Use one 12" x 20" x 4" steam table pan for 50 servings, two 12" x 20" x 4" steam table pans for 100 servings. DIRECTIONS FOR RICE:
See MRS #7090 for the rice recipe. 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 the temperature every 30 minutes. |
8. | Place the red beans in steamtable pans and serve immediately or cover and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in the aluminum foil. CCP: Cover and hold for service at 135 degrees F or higher. |
9. | Portion rice with 4 oz spoodle or #8 scoop (½ cup serving) in a soup bowl. CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check the temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
Production Notes
-1 pound dry beans = about 2½ cups dry or 6¼ cups cooked beans.
PREPARATION NOTES FOR DRIED BEANS:
Rinse and sort the beans (pull out debris and beans that are shriveled, have holes in them, or look unnatural).
SOAKING BEANS:
Overnight method:
A. Add 1¾ quarts of cold water to every pound of dry beans. Cover the pot of beans and water. Let them soak overnight in the refrigerator.
B. Quick-soak method:
- Boil 1¾ quarts of water for each pound of dry beans. Pour the beans into the boiling water and boil them for 2 minutes.
- Remove the beans from the heat and allow them to soak for 1 hour.
COOKING DRIED BEANS:
A. Once the beans have been soaked, add ½ teaspoon salt for every pound of dry beans. Boil gently with lid tilted until tender, about 1½-2 hours.
B. Use hot beans immediately or, cover them and hold at 135 degrees F until ready for service.
Serving Notes
-If menued as a vegetable, ½ cup beans provides a ½ cup of peas/beans vegetables.
-If menued as a meat/meat alternate, ½ cup beans provides 2 oz. eq. of meat alternate.
Purchasing Guide
-Use USDA food products when available
-Refer to USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
- The beans are credited as part of the meat/meat alternate and are not counted as a vegetable in this recipe.
- Kidney beans must be counted as either a meat/meat alternate or a vegetable and cannot be counted as meeting both components in the daily meal pattern requirements.
- If changes are made in the ingredients, check the crediting information and re-calculate the nutrition analysis.
Yield: 100 servings: about 4 2/3 gallons of red bean mixture and 3 gallons of rice.
Nutrients Per Serving
Illustrated Steps for Preparation of Red Beans and Rice with Sausage (Dried)
| 1. | _300_200_int_c1.jpg) Sauté pepper and onions until tender. | 2. | _300_200_int_c1.jpg) Addition of the pepper and onion mixture, garlic powder, sugar, black pepper, mustard, diced tomatoes and sausage to the |
| 3. | _300_200_int_c1.jpg) Addition of Creole Spice Blend to the mixture. | 4. | _300_200_int_c1.jpg) Simmering the bean and meat mixture for and additional 15 minutes. |
| 5. | _300_200_int_c1.jpg) 1 serving of Red Beans and Rice with Sausage |