Source: MRS 2020
MRS: 417 — Pork (400s)

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
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beans, Kidney, Dried, #2803
5  pounds + 8  ounces
Rice, Long Grain,Brown, Parboiled, #2139
7  pounds + 4  ounces
Water, Hot, Municipal
1 1/4 gallons
Salt, Table, #2219
1  tablespoons + 1
Peppers, Green, Diced, Frozen, #1613
1 3/4 cups
Onions, Yellow, Diced 1/4", Raw, #4009
3 3/4 cups
Garlic Powder, #2709
1  tablespoons + 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 5/8 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.
  • Refill pot with enough fresh water to cover the beans.
  • Cook the beans until they begin to get tender (about 1½ hours).

2.

DIRECTIONS FOR RICE:

  • Place the brown rice in a steamtable pan. Add hot water to each pan.
  • Add the 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.
  • Cover and place in warmer until ready to serve.

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

3.

Sauté pepper and onions until tender.

4.

Add the garlic powder, sugar, black pepper, mustard, Creole Spice Blend, diced tomatoes and sausage to the onion mixture. Stir to combine, then add the mixture to the red beans.

5.

Continue to simmer the beans and meat mixture for 15 minutes.

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

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 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
326
Carbohydrates
43.11 g
Dietary Fiber
7.41 g
Protein
14.32 g
Sodium
500.00 mg
Total Fat
11.11 g
Sat. Fat
3.56 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 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.

Continue to simmer beans and meat mixture for 15 minutes.

5.

1 serving of Red Beans and Rice with Sausage