4 ounces vegetable oil
2 pounds celery, chopped
2 pounds chopped onions
22 ounces green bell peppers, chopped
1 ounce garlic, finely chopped
14 pounds canned red beans, undrained
1 quart water
2 teaspoons liquid smoke flavoring
2 tablespoons red pepper sauce
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons ground red pepper
1 teaspoon dried thyme leaves
2 teaspoons dried oregano leaves
5 dried bay leaves
56 ounces converted rice
4 1/2 quarts boiling water
2 tablespoons salt
2 tablespoons vegetable oil
Servings: 50
1. Sauté vegetables in steam-jacketed or large kettle until softened.
2. Add beans, water, and spices to vegetables. Bring to a boil. Reduce heat. Cover and simmer for approximately 1 hour, until bean mixture is thickened slightly. Stir often.
3. Cook rice according to directions. Serve 6 oz red beans over 4 oz cooked rice.
2 pounds celery, chopped
2 pounds chopped onions
22 ounces green bell peppers, chopped
1 ounce garlic, finely chopped
14 pounds canned red beans, undrained
1 quart water
2 teaspoons liquid smoke flavoring
2 tablespoons red pepper sauce
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons ground red pepper
1 teaspoon dried thyme leaves
2 teaspoons dried oregano leaves
5 dried bay leaves
56 ounces converted rice
4 1/2 quarts boiling water
2 tablespoons salt
2 tablespoons vegetable oil
Servings: 50
1. Sauté vegetables in steam-jacketed or large kettle until softened.
2. Add beans, water, and spices to vegetables. Bring to a boil. Reduce heat. Cover and simmer for approximately 1 hour, until bean mixture is thickened slightly. Stir often.
3. Cook rice according to directions. Serve 6 oz red beans over 4 oz cooked rice.
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