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Sunday Supper Red Beans, Canadian Bacon & Rice
At a Glance
- Prep
- 15 minutes
- Cook
- 75 minutes
- Total
- 2 hrs 20 min
- Yield
- 100.00 serving(s)
Categories
- Main dish
Cuisine
- American
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Non-Vegetarian
Servings & Nutrition
Original recipe serves 100. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Sunday Supper Red Beans, Canadian Bacon & Rice brings together 1 gallon pork stock, 5 lbs uncooked rice, 1 gallon Canadian bacon, cut into 1/4 inch cubes in a practical dish for home cooking. It takes about 2 hrs 20 min to prepare and cook. It makes approximately 100 servings.
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Ingredients
- 1 gallon pork stock
- 5 lbs uncooked rice
- 1 gallon Canadian bacon, cut into 1/4 inch cubes
- 1 gallon bell pepper, chopped
- 6 garlic cloves, minced
- 1 gallon kidney bean, drained
- 1 gallon tomatoes, chopped
- 1 gallon sweet corn
- 1/4 cup hccc chili seasoning mix, # 281706
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Instructions
In a saucepan, bring water to a boil. Add rice (2 parts water, 1 part rice) and stir. Reduce heat, cover and simmer for 30 minutes. (Convection oven; 350F, 55 minutes, cover hotel pan with plastic and alum foil. Stir 2 times).
In a large skillet over low heat, cook Canadian Bacon for 5 minutes until browned. Stir in pepper and garlic; saute until tender.
Pour in beans and tomatoes with juice. Season with HCCC seasoning. Simmer uncovered for 40 minutes. Serve over rice.
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