Red beans over rice with smoked sausage
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5½ | pounds | Kidney or pinto beans (I use 5 #10cans) |
| 1 | quart | Chopped onions |
| 1½ | cup | Green pepper chopped |
| ¼ | cup | Salt |
| 1½ | teaspoon | Garlic powder |
| ½ | cup | Sugar |
| 1 | tablespoon | Pepper |
| 1 | tablespoon | Prepared mustard |
| ⅔ | can | (#10) tomatoes |
| 8½ | pounds | Smoked sausage, sliced 1/4 inch thick |
| 54 | ounces | Uncooked rice |
| 1 | tablespoon | Salt |
| 3 | quarts | Boiling water |
Directions
RICE
1. If you use dry beans-- soak overnight. Drain water from beans, replace with enough fresh water to cover and cook until they are tender.
2. saute onions and peppers until tender 3. add salt , garlic powder, sugar, pepper, prepared mustard, tomatoes and sausage. Continue to simmer until beans are thoroughly tender. ( I do all of this in my kettle, if you have one) RICE: Cook rice in steamer according to your steamer directions or cover with alum. foil and put in oven 350 degrees for @1 hour.
Serve with a #6 scoot in soup bowl over ¼ cup rice.
Serving: 1 serving provides 2 oz. cooked lean mean and ½ serving of bread.
Posted to EAT-L Digest 19 Sep 96 From: Ruth L Rivera <riverar@...> Date: Thu, 19 Sep 1996 22:23:59 EDT
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