Sunday Supper Red Beans, Canadian Bacon & Rice |
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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 100 |
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Sunday Supper, June 30, 2013 at WPCRC hosted by Lake View Neighborhood Association and 2 long standing Northside business, DuWayne's Salon [est.1959] and Sherman Plaza Hair Styling [est. 1966]. Two of the many decades old business's that have kept the Northside of Madison OUTSTANDINGLY BEAUTIFULL for combined 101 years of local involvement. 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 tomato, chopped |
1/4 cup chili seasoning mix, # 281706 |
Directions:
1. 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).
2. In a large skillet over low heat, cook Canadian Bacon for 5 minutes until browned. Stir in pepper and garlic; saute until tender.
3. Pour in beans and tomatoes with juice. Season with HCCC seasoning. Simmer uncovered for 40 minutes. Serve over rice.
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