View Full Version : Beans and Rice for a crowd

03-10-2006, 09:29 AM
I've been asked to make beans and rice as a side dish (with pulled pork and chicken tacos) for our PTA conference night dinner next Tuesday. We usually feed about 40 teachers and staff. Any suggestions as to a good recipe or technique? How much rice should I make? I have two crock pots that I could use, so crock pot recipes would be welcome. Thanks! :)

03-10-2006, 09:35 AM
I'm pretty sure you wil need more than two crock pots.

03-10-2006, 02:49 PM
Bumping this in hopes of some advice... Thanks.


03-10-2006, 03:26 PM
Are you talking about red beans and rice? I have a recipe in MC cookbook Cooking For Fifty, it's a main dish but you could halve the recipe as a side dish. Or I could post the recipe for Popeye's red beans and rice...not very lo-cal but oh so good! ;)

03-11-2006, 03:26 PM
Thanks Sneezles... I had completely forgotten about my copy of food for 50 in MC. I think I will do a large dish of rice and then two options for the beans. One vegetarian and one with andoullie sausage in each of my crock pots. It is one side on a buffet, so I think that should be plenty. If you don't mind posting your Popeye's recipe, I'd be glad to see it. :) Since I'm cooking for so many, I just wanted a T & T recipe if I could find one.

03-11-2006, 04:09 PM
If you don't mind posting your Popeye's recipe, I'd be glad to see it. :) Since I'm cooking for so many, I just wanted a T & T recipe if I could find one.

It's a Copykat recipe and it uses lard (the real stuff, shortening will not do) but it's oh so good! ;)

Popeye's Red Beans and Rice

This came in direct response, to many people's requests. Please use a good quality rice with this. We did not like the results with Minute Rice, but Success Rice boil in the bag, did come out well.
My Note:True Cajun uses converted rice, as in Uncle Ben's.

3 Cans Red Beans 15.5-16 0Z ( 2 cans with liquid 1 can drained )
1/2 lb - 3/4 lb Smoked Ham Hock
1 1/4 C. Water
1/2 tsp Onion Powder
1/2 tsp Garlic Salt
1/4 tsp Red Pepper
1/2 tsp Salt or To Taste
1/4 C. Lard + 1 Tbsp.
1/4 tsp fresh ground pepper
4 - 5 C. Premium Long Grain Rice Cooked and Drained

Pour 2 cans of beans in a 2 quart pan add smoked ham hock and water. Simmer on medium heat for an hour until the meat starts to loosen from the bone. Remove from heat and cool until the hock is cool enough so the meat may be removed from the bone. Place the meat, beans and liquid in a food processor. To the mixture add onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. beans should be chopped and liquid thick. Now add the 3rd can of beans that have been drained of their liquid. Process just for a second or two you want these beans to remain almost whole.

Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve.

Serve over a premium cooked and drained long grain rice .

03-12-2006, 06:18 PM
Those do sound good... thanks!