RED BEANS AND RICE

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 233
% Daily Value
Total Fat 3.7g
6%
Saturated Fat 0.4g
2%
Cholesterol 0mg
0%
Sodium 219mg
9%
Total Carbohydrate 42.5g
14%
Dietary Fiber 4.8g
19%
Protein 7.2g
14%
Vitamin A 13%
Vitamin C 25%
Calcium 5%
Iron 13%
Total Time

25 min.

Serving & Size

1 CUP

Yields

Looking for some Gluten Free and Vegan dishes?  Try our Red Beans and Rice made with V8® 100% Vegetable Juice.  This delicious healthy side is perfect for any menu. 

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 233
% Daily Value
Total Fat 3.7g
6%
Saturated Fat 0.4g
2%
Cholesterol 0mg
0%
Sodium 219mg
9%
Total Carbohydrate 42.5g
14%
Dietary Fiber 4.8g
19%
Protein 7.2g
14%
Vitamin A 13%
Vitamin C 25%
Calcium 5%
Iron 13%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
canola oil 0 33/100  cups
Vidalia onion, chopped 2 lb. 1 1/2  qt.
garlic, peeled, minced 1 oz. 0 1/4  cups
ground red pepper 0 1/2  tsp.
kidney beans, canned, rinsed, drained 45 oz. qt.
Made With:

Beverages

V8® 100% Vegetable Juice

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V8® 100% Vegetable Juice qt.
cooked white rice 79 oz. qt.
fresh parsley, chopped 1 oz. 0 1/4  cups
1. Heat oil in sauté pan or large tilting skillet or rondo. Add onions, garlic and red pepper and cook until tender.

2. Stir in beans and vegetable juice. Heat to a boil. Reduce heat to low. Cover and cook for 10 minutes.

3. Stir in rice and parsley.

CCP: Heat until internal temperature is 165°F. or higher for 15 seconds.

CCP: Hold at 140°F. or higher. Portion rice mixture using 8 oz. ladle (1 cup).

Chef Tip: Substitute V8® Spicy Hot or V8® Picante for the Vegetable Juice.
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