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Sunday Supper Red Beans, Canadian Bacon & Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)371.5485
Energy (kCal)11469.5724
Carbohydrates (g)2452.6355
Total fats (g)64.0522
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork stock 1 gallon - - - -
    rice 5 lbs uncooked 8164.6724 1799.4031 149.9125 13.1542
    canadian bacon 1 gallon cut - - - -
    bell pepper 1 chopped - - - -
    garlic clove 6 minced 26.82 5.9508 1.1448 0.09
    kidney bean 1 gallon drained 853.76 120.704 123.648 14.72
    tomato 1 gallon chopped 429.12 92.7376 20.9792 4.768
    corn 1 gallon sweet 1995.2 433.84 75.86399999999999 31.32
    hccc chili seasoning mix 1/4 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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