Source: U.S. Department of Defence
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Red Beans With Rice
Source: U.S. Department of Defence | |
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 CEREALS AND PASTA PRODUCTS No.E 010 00
RED BEANS WITH RICE
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
225 cal
41 g
10 g
3g
3 mg
630 mg
53 mg
Ingredient
Weight
Measure
Issue
RICE,LONG GRAIN
5-3/4 lbs
3 qts 2 cup
WATER,COLD
15-1/8 lbs
1 gal 3-1/4 qts
OIL,SALAD
1 oz
2 tbsp
1-1/4 oz
2 tbsp
SALT
BACON,SLICED,RAW
3 lbs
2-1/8 lbs
1 qts 2 cup
2-1/3 lbs
ONIONS,FRESH,CHOPPED
BEANS,KIDNEY,DARK RED,CANNED,INCL LIQUIDS
27-1/8 lbs
3 gal
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
<1/16th oz
1/8 tsp
PEPPER,RED,GROUND
GARLIC POWDER
1-1/8 oz
1/4 cup
Method
1
Cook rice according to directions on Recipe No. E 005 00. Set aside for use in Step 6.
2
Cook bacon until crisp; drain. Set aside 2 ounces bacon fat per 100 servings for use in Step 3. Set aside bacon for use in Step 4.
3
Saute onions in bacon fat about 1 to 2 minutes or until lightly browned. Drain thoroughly.
4
Combine sauteed bacon and onions with undrained kidney beans, peppers and garlic powder.
5
Using a convection oven, bake at 325 F. for 30 minutes on high fan, closed vent. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds.
6 Serve 1/2 cup of beans over 1/2 cup of rice. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 225 cal |
| Carbohydrates: | 41 g |
| Protein: | 10 g |
| Fat: | 3g |
| Cholesterol: | 3 mg |
| Sodium: | 630 mg |
| Calcium: | 53 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| RICE,LONG GRAIN | 5-3/4 lbs | 3 qts 2 cup | |
| WATER,COLD | 15-1/8 lbs | 1 gal 3-1/4 qts | |
| OIL,SALAD | 1 oz | 2 tbsp | |
| SALT | 1-1/4 oz | 2 tbsp | |
| BACON,SLICED,RAW | 3 lbs | ||
| ONIONS,FRESH,CHOPPED | 2-1/8 lbs | 1 qts 2 cup | 2-1/3 lbs |
| BEANS,KIDNEY,DARK RED,CANNED,INCL LIQUIDS | 27-1/8 lbs | 3 gal | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| PEPPER,RED,GROUND | <1/16th oz | 1/8 tsp | |
| GARLIC POWDER | 1-1/8 oz | 1/4 cup |
| Method: | |
|
1 Cook rice according to directions on Recipe No. E 005 00. Set aside for use in Step 6. 2 Cook bacon until crisp; drain. Set aside 2 ounces bacon fat per 100 servings for use in Step 3. Set aside bacon for use in Step 4. 3 Saute onions in bacon fat about 1 to 2 minutes or until lightly browned. Drain thoroughly. 4 Combine sauteed bacon and onions with undrained kidney beans, peppers and garlic powder. 5 Using a convection oven, bake at 325 F. for 30 minutes on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 6 Serve 1/2 cup of beans over 1/2 cup of rice. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence