Popeyes Red Beans and Rice came in uncontrived response to many people’s requests. You can enjoy Cajun supplies when you are not in New Orleans.
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What Makes Popeyes Red Beans and Rice So Good?
While there is no denying Popeye’s serves wondrous chicken, the chain’s other Southern classics, such as their version of Red Beans and Rice, are equally good. Red Beans and Rice is a favorite of many diners considering it is inexpensive, filling, and has that pure Louisiana everyone loves.
If you are a fan of the Popeyes Red Beans and Rice recipe, you got to try this copycat version considering it is plane tastier.
Why You Should Try This Copycat Recipe for Red Beans and Rice
The reason this version surpasses plane Popeye’s is that it uses a real ham hock. Southern cooks traditionally love ham hocks for the deep, meaty, smoky savor they impart to their beans, but the recipe for Popeyes Red Beans and Rice doesn’t include it.
If you can find one, use it, but if you would rather not, see unelevated for a budget-friendly vegetarian alternative.
Popeyes Red Beans and Rice Ingredients
To make this Popeyes Red Beans and Rice recipe, you’ll need:
- Red beans, canned
- Smoked ham hock
- Water
- Onion powder
- Garlic salt
- Red pepper flakes
- Salt
- Lard
- Ground pepper
- Long grain rice
Ingredient Notes
A larger ham hock ways increasingly flavor. Select one weighing half a pound or more. If you don’t want to use a ham hock, 1/4 teaspoon of liquid smoke is a good alternative.
If you leave the ham hock out considering you want a vegetarian version of this recipe, make sure to replace the lard with three tablespoons of olive oil.
Please use 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. You will be worldly-wise to make Popeye’s Red Beans and Rice at home with this recipe.
How to Make Red Beans and Rice Like Popeyes
To prepare this copycat Popeyes Red Beans and Rice:
- Empty two cans of the beans into a medium sauce pan. Add the ham hock and water.
- Bring the uncovered beans to a simmer over medium heat. Melt for well-nigh an hour until the meat is tender. Alimony an eye on the beans to ensure they never come to a full swash or dry out.
- Take the pot off the stove and indulge it to sit until the ham hock is tomfool unbearable to handle. Remove the meat from the unorthodoxy and dice it until small pieces.
- Discard the unorthodoxy and return the meat to the pan. Stir in the remaining seasonings and the lard.
- Use an immersion blender to puree the beans for only a few seconds to help unravel up the beans. You can use a supplies processor if you don’t have a stick blender.
- Dump in a can of tuckered red beans and pulse once or twice just to unravel them up a little. Return the stone mixture to the pan if you are using a supplies processor.
- Stir the uncovered beans over low heat for a few minutes to warm them evenly, and serve.
How To Serve Red Beans and Rice
Ladle the red beans into a bowl. Spoon hot white rice in the part-way of the red beans. Try garnishing with a few slices of untried onions or scallions for a pop of verisimilitude and an uneaten splash of flavor. Serve with hot sauce on the side.
What Goes With Red Beans and Rice?
You can serve red beans and rice as a main course, but it is increasingly often a side dish with fried chicken. Other sides that go with it include mac n cheese, biscuits, and coleslaw.
How To Store Leftovers
Let uneaten red beans cool, and then store them in an snapped container in the refrigerator for up to three days.
To alimony the beans longer, you can freeze them for up to three months in a freezer bag.
If you have a lot of leftovers, try freezing individual portions.
How to Reheat Beans and Rice for the Weightier Results
For the weightier savor and texture, prepare the rice fresh.
While the rice is cooking, you have time to reheat the beans the correct way:
- Dump the thawed beans in an ovenproof casserole dish with a splash of water on the bottom.
- Cover and heat for well-nigh 15 to 20 minutes in a 350-degree oven until hot.
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Ingredients
- 3 cans red beans
- 1 smoked ham hock (1/2 to 3/4 pound) (you can omit, use 1/4 teaspoon liquid smoke)
- 1 1/4 cup water
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 3 tablespoons lard
- 1/4 teaspoon freshly ground pepper
- 4 cups long grain rice, cooked for serving
Instructions
- Pour 2 of the cans of beans into a 2-quart saucepan and add the ham hock and water. Simmer on medium heat for an hour, until the meat starts to loosen from the bone.
- Remove from the heat and tomfool until the hock is tomfool unbearable so you can remove the meat from the bone.
- Place the meat, beans, and liquid from the pot in a supplies processor. Add the onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. The beans should be chopped and the liquid thick.
- Drain the remaining can of beans and add to the processor. Process for just a second or two; you want these beans to remain scrutinizingly whole.
- Pour everything when into the pan and melt slowly on low heat, stirring often, until you’re ready to serve.
- Serve the beans with long-grain rice.
Video
Nutrition
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