Red bean with rice

Yield: 100 Servings

Measure Ingredient
7 quarts WATER; COLD
3 pounds BACON;SLICED FZ
3 tablespoons GARLIC DEHY GRA
27½ pounds BEANS KIDNEY #10
2 pounds ONIONS DRY
6 pounds RICE 10LB
2 tablespoons SALAD OIL; 1 GAL
1 tablespoon PEPPER BLACK 1 LB CN
1 teaspoon PEPPER RED GROUND
2 tablespoons SALT TABLE 5LB

1. COMBINE RICE, WATER, SALT AND SALAD OIL; BRING TO A BOIL, STIRRING OCCASIONALLY.

2. COVER TIGHTLY; SIMMER 20 TO 25 MINUTES. DO NOT STIR.

3. COOK BACON UNTIL CRISP; DRAIN. SET ASIDE 2 OZ (¼ CUP) BACON FAT FOR USE IN STEP 4; BACON FOR USE IN STEP 5.

4. SAUTE' ONIONS IN BACON FAT ABOUT 1-2 MINUTES OR UNTIL LIGHTLY BROWNED.

5. COMBINE SAUTEED BACON AND ONIONS WITH UNDRAINED KIDNEY BEANS, PEPPERS, AND GARLIC.

6. SIMMER 20 MINUTES.

7. SERVE OVER HOT RICE.

NOTE: 1. RICE MAY BE COOKED IN 350 F. OVEN. SUBSTITUTE BOILING WATER FOR COLD WATER; PLACE EQUAL AMOUNTS OF INGREDIENTS IN 2 ROASTING PANS (18 BY 24 INCHES); STIR, COVER, AND BAKE 30 TO 40 MINUTES.

NOTE: 2. RICE MAY BE COOKED IN SECTIONAL STEAMER. USE 6½ QT BOILING WATER; PLACE INGREDIENTS IN STEAMER PAN; STIR; STEAM APPROXIMATELY 20 MINUTES USING 5 TO 10 LB PRESSURE.

NOTE: 3. IN STEP 4, 4 OZ (1 ⅓ CUPS) DEHYDRATED ONIONS MAY BE USED.

SEE RECIPE CARD A-11.

NOTE: 4. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.

Recipe Number: E01000

SERVING SIZE: ½ CUP RI

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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