Red beans, Spinach, and Beef

This recipe works for: Main Dish

Serving Size: 50

  • Olive oil, 2  tablespoons
  • Beef, ground, 80/20, raw, 4  pounds  8  ounces
  • Onions ¼  inch  dice, 2  quarts
  • Kosher salt, 2  tablespoons
  • Chili powder, 2  tablespoons
  • Tomatoes, diced,  low  sodium,  canned,  with  juice,  3  quarts  +  1  cup
  • Beans, canned,  kidney,  low  sodium,  drained, 5  quarts  +  2  cups
  • Spinach, baby,  raw, 38  quarts
  • Black pepper,  ground, 1  tablespoon
  • Water, 7 quarts
  • Brown rice,  long  grain,  raw, 3  quarts  +  2  cups


  1. Heat the  oil  in  a  tilt  skillet  or  stovetop  braising  pan  large  enough  to  hold  all
  2. Add beef  to  the  pan  and  break  up  the  meat  as  it  cooks  and
  3. Heat  to  165°f  or  higher  for  at  least  15    Remove  the  meat  and  drain  off  all  the  fat  in  the  skillet.
  4. Add the  onions  to  the  skillet  and  cook  until  translucent,  stirring  to  keep  from
  5. Return the meat to the pan.
  6. Add the  salt  and  chili  powder  and  stir  well  to
  7. Add the tomatoes and beans. Bring to a simmer, simmer for 5 minutes.  Add the spinach and cook, stirring, not wilted
  8. Simmer an additional 10 minutes.
  9. Hold for hot service at 135°f or higher.

For the rice:

  1. Bring water to a boil.
  2. Place rice in a steam table pan. Pour  boiling  water  over  rice,  cover  tightly  with  foil,  and  bake  in  a  350°f  oven  for  approximately  50  minutes  or  until  rice  is  tender  and  water  is

Note:  if boiling water is unavailable, cold water may be used.  Increase the cook time by approximately 30 minutes.

  1. Put 5  pounds  9  ounces  rice  in  two  6-inch  hotel    Cover  with  5  quarts  water  and  steam  on  high,  uncovered,  for  50  minutes.
  2. Let rest 10 minutes, then fluff with a spatula.
  3. heat to  165°f  or  higher  for  at  least  15
  4. Hold for hot service at 135°f or higher.

Batch cooking in a tilt skillet:

Follow methods above, scaling for your production needs.

Portioned Reheat Method:

  1. Follow methods  above,  scaling  for  your  production  needs,  except  add  the  spinach  after simmering  for  10  minutes  and  stir  to
  2. Remove the  beef  and  beans  from  the  heat  and  transfer  to  6-inch  hotel  pans  or  larger  containers  to  cool  for  15  minutes  at  room
  3. Then cool  in  a  blast  chiller  (preferred)  or  under  refrigeration  until  cold  (41°f  or  below).
  4. Cook and  cool  the  rice  in  a  blast  chiller  (preferred)  or  under  refrigeration  until  41°f  or    Fluff the rice once cool.

      Note:  that  beef  and  bean  stews,  and  other  stews  like  them,  are  very  dense  and  take  a  long  time  to  cool  down.  You  may need  to  stir    occasionally  to cool them per your CCP plan.

  1. Place a  1  cup  scoop of  rice  in  the  center  of  the  food  trays  and  spread  the  rice  to  the  sides,  leaving  a  space  in  the  center,  and  place  one  heaping  8  ounce  spoodle  (10  fluid  ounces  stew)  in  the
  2. Seal the food trays and keep cold until service.
  3. Re-thermal or  heat  trays  on medium-­‐high,  or  275°f  for  35-40  minutes  or  until  hot  (165°f),  and  serve immediately.

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.