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Started By
Message
I need to cook Red Bens and Rice for 50-75 folks....
Posted on 10/28/14 at 10:19 am
Posted on 10/28/14 at 10:19 am
What amount of each ingredient do I need?
Wish we had a red beans and rice calculator....
Wish we had a red beans and rice calculator....
Posted on 10/28/14 at 10:23 am to Fishwater
Honest. There is a thread just on this a few weeks ago, but the guy was doing them as a side with other items. If your entree is just RBR, I'd say a pound of beans for 6 persons...if there are more menu items, a pound for 8-10 people.
Posted on 10/28/14 at 10:33 am to Fishwater
Have done RB&R for 150 on a very tight budget---discovered it was cheaper to buy the huge cans of Blue Runner & "doctor" them than it was to buy dried beans & seasonings. End product was a hit and extremely easy to do. So unless you have someone donating the raw materials, don't be afraid to start w/Blue Runner.
To punch up the Blue Runner beans, we sauteed some chopped andouille and chopped onions in a little butter until the onions were nicely browned, then added chopped garlic. Once the garlic gets fragrant, deglaze the pot w/a small amount of water. Scrape up all the browned bits, bring to a boil...then add the canned Blue Runners and heat 'em up. The chopped andouille adds some meaty texture & smoky flavor, and the obvious bits of onion & garlic give the canned beans a homemade texture.
IIRC, it was about $25-50 cheaper to use Blue Runner than it was to do Camellia beans from scratch (even buying the 25-lb foodservice sack of beans at RestoDepot). RestoDepot carries the big cans of Blue Runner, too.
To punch up the Blue Runner beans, we sauteed some chopped andouille and chopped onions in a little butter until the onions were nicely browned, then added chopped garlic. Once the garlic gets fragrant, deglaze the pot w/a small amount of water. Scrape up all the browned bits, bring to a boil...then add the canned Blue Runners and heat 'em up. The chopped andouille adds some meaty texture & smoky flavor, and the obvious bits of onion & garlic give the canned beans a homemade texture.
IIRC, it was about $25-50 cheaper to use Blue Runner than it was to do Camellia beans from scratch (even buying the 25-lb foodservice sack of beans at RestoDepot). RestoDepot carries the big cans of Blue Runner, too.
Posted on 10/28/14 at 12:28 pm to Fishwater
Id go with 8lbs dry beans, 8 small diced onions, 8 lbs smoked sausage, ham stock, 3 cups Crisco.
Soak your beans overnight in a solution of 3 TBS of salt to a gallon of water you going to need 2 gallons minimum.
Soak your beans overnight in a solution of 3 TBS of salt to a gallon of water you going to need 2 gallons minimum.
Posted on 10/28/14 at 12:31 pm to hungryone
quote:
it was about $25-50 cheaper to use Blue Runner than it was to do Camellia beans from scratch
You only saved $25-50 by using canned beans as opposed to fresh beans when you had a responsibility to cook for 150 people? That seems like pennies for that amount of people
Posted on 10/28/14 at 12:33 pm to Fishwater
I am glad I am not you. Have fun.
Posted on 10/28/14 at 1:18 pm to dnm3305
quote:
You only saved $25-50 by using canned beans as opposed to fresh beans when you had a responsibility to cook for 150 people? That seems like pennies for that amount of people
Charity events designed to make money...not glamorous, but $50 here and there add up to real cash over a large-scale, multi day event. When you're spending other people's money to raise dough, it pays to be prudent.
Posted on 10/29/14 at 10:50 am to CHEDBALLZ
quote:
Id go with 8lbs dry beans, 8 small diced onions, 8 lbs smoked sausage, ham stock, 3 cups Crisco.
Soak your beans overnight in a solution of 3 TBS of salt to a gallon of water you going to need 2 gallons minimum.
Cool, so you think 8 lbs of beans etc will feed 75 folks?
Posted on 10/29/14 at 10:56 am to Fishwater
6 pounds filled a 25 quart a little over halfway lets say 16 quarts. With 5 lbs less meat. I would say 8 pounds dry would give you about 21 quarts plus the additional meat.
Posted on 10/29/14 at 11:42 am to CHEDBALLZ
quote:
6 pounds filled a 25 quart a little over halfway lets say 16 quarts. With 5 lbs less meat. I would say 8 pounds dry would give you about 21 quarts plus the additional meat.
So what quantity of the trinity do I need?
Posted on 10/29/14 at 1:07 pm to Fishwater
6lbs onions
1 bunch of celery (I only use it in red beans, I didnt put any in the white beans)
Garlic 6 toes
1 bunch of celery (I only use it in red beans, I didnt put any in the white beans)
Garlic 6 toes
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