3 pounds black turtle beans
1 1/4 gallons water
1 tablespoon ground cumin
1 1/2 teaspoons hot pepper sauce
1 teaspoon black pepper
1 tablespoon dried thyme, crumbled
1 tablespoon dried oregano, crumbled
12 ounces chopped onions
3 garlic cloves, minced
1 1/2 ounces salt
40 ounces ham, diced
56 ounces canned tomatoes, diced
12 ounces green peppers, 3/4-inch chunks
56 ounces converted rice
4 1/2 quarts boiling water
2 tablespoons salt
2 tablespoons vegetable oil
4 ounces chopped fresh parsley
new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.
1. Rinse beans with cold running water. Discard any stones and other foreign material or shriveled beans. Add water and bring to a boil. Boil for 2 minutes. Cover. Turn off heat and allow to stand for 1 hour.
2. Add seasonings to beans. Simmer until almost tender, about 45 minutes. If beans become too thick, add some tomato juice drained from the diced tomatoes used in a later step.
3. Add onions, garlic, salt and ham to beans. Simmer until beans are tender, about 30 minutes. Add tomato juice from later step or a small amount of water if necessary to keep beans from becoming too thick.
4. Add tomatoes with juice and peppers. Simmer for 15 minutes.
5. Cook rice according to directions.
6. Serve 6 oz ham and beans over 4 oz cooked rice. Garnish plate by sprinkling with 1 Tbsp chopped parsley.
Servings: 50
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with
Anaheim chilies may be substituted for green peppers.
6 lb 8 oz canned black beans (rinsed) may be substituted for dried beans and water. Add beans toward the end of the cooking period. Serving temperature 180°-190°F.
VARIATIONS:
Black Beans and Andouille Sausage. Reduce hot sauce to 1/2 tsp. Omit ham. Add 3 lb cooked andouille sausage cut diagonally into 3/4-inch pieces.
Black Beans over Rice. Delete ham. Increase salt to 2 oz. Chicken broth may be substituted for the water to enhance flavor.
Black Bean Soup. Follow recipe for Black Beans and Ham on Rice but make the following changes: Increase beans to 4 lb, water to 2 1/4 gal, onions to 1 lb, and salt to 2 oz. Decrease ham to 2 lb, tomatoes to 2 lb, and green pepper to 6 oz. Delete rice.
1 1/4 gallons water
1 tablespoon ground cumin
1 1/2 teaspoons hot pepper sauce
1 teaspoon black pepper
1 tablespoon dried thyme, crumbled
1 tablespoon dried oregano, crumbled
12 ounces chopped onions
3 garlic cloves, minced
1 1/2 ounces salt
40 ounces ham, diced
56 ounces canned tomatoes, diced
12 ounces green peppers, 3/4-inch chunks
56 ounces converted rice
4 1/2 quarts boiling water
2 tablespoons salt
2 tablespoons vegetable oil
4 ounces chopped fresh parsley
new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.
1. Rinse beans with cold running water. Discard any stones and other foreign material or shriveled beans. Add water and bring to a boil. Boil for 2 minutes. Cover. Turn off heat and allow to stand for 1 hour.
2. Add seasonings to beans. Simmer until almost tender, about 45 minutes. If beans become too thick, add some tomato juice drained from the diced tomatoes used in a later step.
3. Add onions, garlic, salt and ham to beans. Simmer until beans are tender, about 30 minutes. Add tomato juice from later step or a small amount of water if necessary to keep beans from becoming too thick.
4. Add tomatoes with juice and peppers. Simmer for 15 minutes.
5. Cook rice according to directions.
6. Serve 6 oz ham and beans over 4 oz cooked rice. Garnish plate by sprinkling with 1 Tbsp chopped parsley.
Servings: 50
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with
Anaheim chilies may be substituted for green peppers.
6 lb 8 oz canned black beans (rinsed) may be substituted for dried beans and water. Add beans toward the end of the cooking period. Serving temperature 180°-190°F.
VARIATIONS:
Black Beans and Andouille Sausage. Reduce hot sauce to 1/2 tsp. Omit ham. Add 3 lb cooked andouille sausage cut diagonally into 3/4-inch pieces.
Black Beans over Rice. Delete ham. Increase salt to 2 oz. Chicken broth may be substituted for the water to enhance flavor.
Black Bean Soup. Follow recipe for Black Beans and Ham on Rice but make the following changes: Increase beans to 4 lb, water to 2 1/4 gal, onions to 1 lb, and salt to 2 oz. Decrease ham to 2 lb, tomatoes to 2 lb, and green pepper to 6 oz. Delete rice.
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