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Red beans and rice for 60-80
Posted on 8/15/21 at 7:15 pm
Posted on 8/15/21 at 7:15 pm
Have to cook this for a Sunday coming up. I have a recipe I could scale up but was interested to see if anyone has done red beans for this many people?
I have a 100 qt crawfish pot and burner, various 8-10 qt pots, instant pots, and 2 crock pots.
The catch is, it's on a Sunday, my daughter has a tournament that Saturday so cooling it the day before will be tough.
ETA: recipe recommendations are welcome.
I have a 100 qt crawfish pot and burner, various 8-10 qt pots, instant pots, and 2 crock pots.
The catch is, it's on a Sunday, my daughter has a tournament that Saturday so cooling it the day before will be tough.
ETA: recipe recommendations are welcome.
This post was edited on 8/15/21 at 7:16 pm
6
Posted on 8/15/21 at 7:45 pm to BoogaBear
Personally, I would not use a crawfish pot, especially if it is one of those aluminum ones since they are too thin and you'd likely burn the beans before they are done.
I've cooked 4 lbs. of red beans before in one go and it will fill a 4 gallon pot by the time you get all the ingredients in the pot between the beans, trinity, meat, water or stock and seasonings.
The pot I use is a thick bottom stainless steel one and I also use a heat diffuser between the gas burner and the pot on my stove. The diffuser more evenly distributes the heat across the bottom of the pot greatly reducing the chances of scorching/burning the beans.
I've cooked 4 lbs. of red beans before in one go and it will fill a 4 gallon pot by the time you get all the ingredients in the pot between the beans, trinity, meat, water or stock and seasonings.
The pot I use is a thick bottom stainless steel one and I also use a heat diffuser between the gas burner and the pot on my stove. The diffuser more evenly distributes the heat across the bottom of the pot greatly reducing the chances of scorching/burning the beans.
Posted on 8/15/21 at 7:55 pm to BoogaBear
You need to mail this in.
Get number 10 cans of blue runner beans. For the rice, get parboiled rice. Equal parts water to cups of rice. Preheat your oven to 350F. Pour boiling water over the rice in buffet pans. Cover them tightly then into the oven for 40 minutes. Perfect rice.
Get number 10 cans of blue runner beans. For the rice, get parboiled rice. Equal parts water to cups of rice. Preheat your oven to 350F. Pour boiling water over the rice in buffet pans. Cover them tightly then into the oven for 40 minutes. Perfect rice.
Posted on 8/15/21 at 7:56 pm to gumbo2176
I'm thinking I need around 5 gallons of red beans and half that in rice. To give 80 1 cup per servings.
Posted on 8/15/21 at 7:58 pm to BoogaBear
I use crawfish pots for large amounts of white beans. It works fine but you have to stir the bottom a lot and be damn sure not to have your fire high. Keep the fire low and stay attentive.
A 15 gallon jambalaya pot would be ideal.
You can figure 10 or 12 ounce bean servings, but I figure 16 ounce to make sure I don’t run out. For 80 people, that’s 10 gallons, so cook 8-10 gallons and you’ll have plenty.
A 15 gallon jambalaya pot would be ideal.
You can figure 10 or 12 ounce bean servings, but I figure 16 ounce to make sure I don’t run out. For 80 people, that’s 10 gallons, so cook 8-10 gallons and you’ll have plenty.
This post was edited on 8/15/21 at 8:00 pm
Posted on 8/16/21 at 12:30 am to BoogaBear
You can cook them more than the day before.
Posted on 8/16/21 at 8:41 am to Gris Gris
quote:
You can cook them more than the day before.
Agree. And if you can get your hand on some boiling bags, it will make reheating very easy. Just throw them in a pot of hot water and they reheat very fast and you can't burn it.
This was done when we cooked for the Lake Charles area last year.
Posted on 8/16/21 at 1:25 pm to BoogaBear
Have to cook this for a Sunday coming up. I have a recipe I could scale up but was interested to see if anyone has done red beans for this many people?
I have a 100 qt crawfish pot and burner, various 8-10 qt pots, instant pots, and 2 crock pots.
The catch is, it's on a Sunday, my daughter has a tournament that Saturday so cooling it the day before will be tough.
ETA: recipe recommendations are welcome.
Get a washtub or large container and fill it with crushed ice/water and set your pot with the red beans, chili, stew, gumbo, etc. in the ice/water to cool - stir every couple of minutes and add more ice as needed- you would be amazed at how quickly you can chill down an 8-10 qt pot of hot goodness!
Large pots of stuff are a prime target for "hot spots" while cooling at ambient temps and by placing in the ice/water bath you can eliminate that health and safety and off taste threat. Put into new containers and refrigerate after cooling -
I have a 100 qt crawfish pot and burner, various 8-10 qt pots, instant pots, and 2 crock pots.
The catch is, it's on a Sunday, my daughter has a tournament that Saturday so cooling it the day before will be tough.
ETA: recipe recommendations are welcome.
Get a washtub or large container and fill it with crushed ice/water and set your pot with the red beans, chili, stew, gumbo, etc. in the ice/water to cool - stir every couple of minutes and add more ice as needed- you would be amazed at how quickly you can chill down an 8-10 qt pot of hot goodness!
Large pots of stuff are a prime target for "hot spots" while cooling at ambient temps and by placing in the ice/water bath you can eliminate that health and safety and off taste threat. Put into new containers and refrigerate after cooling -
Posted on 8/16/21 at 2:00 pm to Moe Betta
I wondered if there was a typo and he meant cooking and not cooling it the day before would be tough. But maybe not.
This post was edited on 8/16/21 at 4:26 pm
Posted on 8/16/21 at 2:51 pm to BoogaBear
I'd get a case (9-5lb boil in bag) of Diversified Red Beans and call it a day.
Posted on 8/16/21 at 4:19 pm to CHEDBALLZ
I can’t believe all these food board people, who are supposed to be all about cooking, are suggesting canned and bagged beans. Can’t believe y’all are suggesting processed over home cooked.
It’s red beans. Very easy to cook, all you need is time and a big enough pot. I cook double-sack sized crawfish pots of white beans 2-3 times a year with no issue. He doesn’t need that much, as long as he has a pot, let him cook it.
It’s red beans. Very easy to cook, all you need is time and a big enough pot. I cook double-sack sized crawfish pots of white beans 2-3 times a year with no issue. He doesn’t need that much, as long as he has a pot, let him cook it.
Posted on 8/16/21 at 4:34 pm to Btrtigerfan
quote:
Get number 10 cans of blue runner beans. For the rice, get parboiled rice. Equal parts water to cups of rice. Preheat your oven to 350F. Pour boiling water over the rice in buffet pans. Cover them tightly then into the oven for 40 minutes. Perfect rice.
thats exactly what i would do.
add sausage and ride
Posted on 8/17/21 at 8:18 am to SixthAndBarone
quote:
are suggesting canned and bagged beans.
I suggested taking his homemade beans and putting them in boiling bags for reheat purposes.
quote:
I cook double-sack sized crawfish pots of white beans 2-3 times a year with no issue.
Pics?
Posted on 8/17/21 at 10:23 am to SmokedBrisket2018
quote:
I suggested taking his homemade beans and putting them in boiling bags for reheat purposes.
I wasn’t talking about your post. Someone suggested diversified bagged beans.
quote:
Pics?
I don’t take pics of big pots of white beans. Wtf would I want to look at that for? If you’d like a recipe, I can send you one.
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