Boston Baked Rice and Beans Try this twist on a classic in which cooked rice, bacon, onion and beans are spread in a steamtable pan, topped with a rich, sweet sauce before being baked until thick and rich. yield: 12 Servings

Back to Search Results | New Recipe Search

Foodservice View | Standard View

Ingredient	Quantity	Instruction
cooked long or medium grain rice	2 qt.	1. In a large mixing bowl combine rice and beans and toss to mix; hold.
canned pinto or kidney beans, drained	2 qt.
cooked diced bacon, drained	2 c.
chopped onion	2 qt.	2. In large, deep skillet cook bacon until half done; remove from skillet and drain well. Hold. Pour off all but 1/4 cup bacon drippings and add onion and saute over medium-high heat for 3 minutes. Stir in remaining ingredients and bring to a simmer.
catsup	3 c.
brown sugar	1/2 c.
prepared mustard	1-1/2 tbsp.
liquid smoke	1 tbsp.
salt	1 tbsp.
ground black pepper	2 tsp.
minced parsley	1/4 c.	3. Pour over rice-bean mixture and toss to coat completely. Pour mixture into a greased full-size shallow steamtable pan. Arrange bacon on top of mixture and bake, uncovered, in 350F. oven for 40-45 minutes or until bubbly and heated through. Remove from heat. Let stand 10 minutes before sprinkling top with minced parsley and serving.