Red Beans and Rice with Sausage (Dried)

Meal Component Contribution:
2 ½ 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
Rice, Long Grain,Brown, Parboiled, #2139	6 pounds + 8 ounces
Water, Hot, Municipal	1 gallon + 2 quarts
Salt, Table, #2723	1 tablespoon + 1 teaspoon
Peppers, Green, Diced, Frozen, #1613	1 3/4 cups
Onions, Yellow, Diced 1/4", Raw, #4009	3 1/4 cups
Garlic Powder, #2709	1 tablespoon + 1 teaspoon
Sugar, Granulated, #2027	1/4 cups
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 TO SOAK BEANS: Sort and rinse the beans. Soak the beans in water in a large pot overnight or use the quick soak method to shorten the cooking time. Drain the water from the beans. Place the beans in a braising pan, steam jacketed kettle or stock pot, then add fresh water until it covers the beans. Cook the beans until they begin to get tender, or about 1½ hours.
2.	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.
3.	Spray a pan with food release spray and sauté the pepper and onions until tender, 5 to 10 minutes.
4.	Add the pepper and onion mixture, garlic powder, sugar, black pepper, mustard, Creole Spice Blend, diced tomatoes, and the sausage to the cooked beans. Stir the ingredients to combine.
5.	Continue to simmer the beans and meat mixture for 15 minutes, or until the beans are completely tender. 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 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 2½ oz. eq. meat/meat alternate and 1 oz. eq. whole grain. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check 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

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

313

Carbohydrates

40.33 g

Dietary Fiber

7.28 g

Protein

13.99 g

Sodium

492.00 mg

Total Fat

11.04 g

Sat. Fat

3.55 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Red Beans and Rice with Sausage (Dried)

1.	Sauté pepper and onions until tender.	2.	Addition of the pepper and onion mixture, garlic powder, sugar, black pepper, mustard, diced tomatoes and sausage to the
3.	Addition of Creole Spice Blend to the mixture.	4.	Simmering the bean and meat mixture for and additional 15 minutes.
5.	1 serving of Red Beans and Rice with Sausage