Red bean with rice
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .