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Popeye’s Red Beans and Rice

Popeye’s Red Beans and Rice came in direct response to many people’s requests. You can enjoy Cajun food when you are not in New Orleans. 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. You will be able to make Popeye’s Red Beans and Rice at home with this recipe.

Popeye's Red beans and rice

Popeye’s Red Beans and Rice

Popeyes Red Beans and Rice

  • Author:
  • Recipe Type: Main Dish
  • Prep time:20 minutes
  • Cook time:40 minutes
  • Serves: 10
Popeyes Red Beans and Rice

Popeye’s Red Beans and Rice is a hearty dish that will remind you of many dishes that are served in New Orleans. Here we use canned beans to help save you cooking time.

Ingredients

  • 3 (14- to 16-ounce) cans red beans
  • 1 smoked ham hock (1/2 to 3/4 pound)
  • 1 1/4 cups water
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 5 tablespoons lard
  • 1/4 teaspoon freshly ground pepper
  • Cooked long-grain rice, 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 cool until the hock is cool enough so you can remove the meat from the bone. Place the meat, beans, and liquid from the pot in a food 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 almost whole.

Pour everything back into the pan and cook slowly on low heat, stirring often, until you’re ready to serve. Serve over a premium long-grain rice.

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  • bob

    I am making the bean and rice recipe for 100 peaple for a church event for ash wed. would you have a recipe for that amount I feel if I multiply this recipe I might over do the spices what is your suggestion.. thank you

    • stephaniemanley

      I would definitely increase this by 8 to 10 fold. I am not sure this is a great meal for Ash Wednesday, it has meat products in it.

  • JetfireK

    Thank you for the recipe but we were friends with Al Copeland, Sr and his Red Beans and Rice had no meat in them, He used Liquid Smoke only to obtain the flavor.

  • JLee

    Just made it yesterday and I think it was delicious. I didn’t use lard because the hammocks had plenty of fat on them and I didn’t add salt because the canned beans had plenty of salt in them. All in all I am excited and can’t wait to see what my mother thinks of them. She is addicted to Popeye’s Red Beans and Rice.
    I also added a little of McCormick Cajun spice too.

  • Roddy

    Thanks for the recipe!

    • http://www.copykat.com Stephanie

      I hope you enjoyed this dish!

  • Mark

    Awesome! I’d like roll you around in bacon grease you hot thing!!

  • Annie

    Looks so amazing!! Can’t wait to try it!!

  • BeansAndRice

    Thank you for posting this recipe! The flavor was great, but it wasn’t exactly like Popeyes beans and rice. On my second attempt I added some cooked bacon to the recipe and came ALOT closer to that Popeyes beans and rice flavor. You might want to try adding bacon and observe the difference in flavor. Thank you again. I’m making this for my mardi gras potluck and think it’s going to be great.

  • joecool

    Doesn’t taste like Popeyes at all,I even made it twice because I thought i was doing something wrong.

  • Josh

    Having phantom audio playing on your site while also having an embedded link to video is idiotic at best. I would have loved to see your video, but your poor web design has made me want to tell everyone I know how bad you suck at the “internet”. People like you are worse than internet pornography :)

    P.S. You could do so much better and I would be happy to visit your site if it did not have mentally challenged audio ads playing in the background.

  • LW

    Oops, just read thru comments again and saw the same question. Missed it the first time. Sorry about that!

  • LW

    I realize this is an old post/recipe, but hope you still look at comments. I’d like to try this with something other than lard. What can I use in place? I do realize taste may be affected.

  • Tatoosh

    If I make this with bulk beans, not canned, how much should I prepare?

    • Stephanie Manley

      I would think about 1/2 to 3/4 of a pound would work.

  • Debbieaffair

    I used this recipe and it did not taste like popeyes red beans and rice. It was good but not like Popeyes.

  • Expatannie

    I made this with chorizo sausage instead of ham hock, and threw in a load of celery salt and Cajun spice….brilliant! As close to the original as I could make here in England. Thanks for the great recipe!

  • Lori

    Beans are not listed in the ingredient list.

    • http://www.copykat.com Stephanie

      Please use 3 cans of beans. Use the cans that are between 14 to 16 ounce cans.

    • jc

      Maybe they’ve adjusted the recipe, but the beans are the 2nd ingredient in the ingredients list.

    • Stephanie Manley

      Beans were always in the ingredient list.

  • Justin Egnor

    How about a recipe for Cracker Barrel “Sweet Potato Casserole” ??

  • love2cooknow

    I don’t have a food processor and I noticed you didn’t use it in the video. Would this recipe still work great without one?

    • http://www.copykat.com Stephanie

      It isn’t necessary, but you will get a better texture if you use it. On the day of the shoot I forgot my food processor. All of those videos are pretty much me and the camera person in a rented kitchen. We only have so much time, so if I forget something, I gotta move on. We should about 5 or 6 videos at once. I am hoping later this year to move into my own kitchen in a different home. Keeping my fingers crossed.

    • Stephanie Manley

      I didn’t use one in the video, because I forgot to bring it to the camera shoot that day :( Just use whatever you like to mash the beans a bit.

    • Classy

      Try a blender very quickly it works the same

      • stephaniemanley

        Thank you for your suggestion. Again, when I made the video, I rented that kitchen, and I had to bring in everything myself so there was a lot of equipment that didn’t make the cut.

  • Beth

    Why is the recipe different than the video?

  • Deborah7R

    What could be used in place of Lard? I am Vegan!

  • Deborah7R

    What could be used in place of Lard? I am Vegan!

    • Anonymous

      I would use whatever type of fat that you typically use. For example, vegetable shortening should work.

  • Anonymous

    Thanks so much, Stephanie! You have a better idea about Popeye’s RB&R than the author of this page lol! The above recipe is missing paprika (I’d use smoked paprika), which is a critical component in it’s flavor, as is liquid smoke. Although the above recipe does have the right idea about pureeing the beans, meat & seasonings to get the right consistency…because as you notice, Popeye’s RB&R consistency is thick and I have yet to ever bitten into a whole bean. It looks like a chunky bean stew, nothing like the picture in the recipe above…I’ve never seen whole beans in their RB&R. Anyone else? Or is that just me? Though when it comes down to cooking, I’m an old fashioned chick. I HATE shortcuts if I can avoid them (boxed mixes, biscuits in a can, etc.). I enjoy the process of preparing the beans the old fashioned way instead of buying cans of cooked ones by preparing them in a slow cooker until the meat of the hocks or neck bone falls off. I would venture to guess that cumin, tumeric are some of the “spices” listed in the bean spice blend. Parsley’s in it? Really? Wow, it must be parsley dust! LOL! Though I don’t like the sight of all those preservatives listed in the ingredient list one bit (MSG, nitrites, hydrogenated oil, etc.). All the more reason to cook Popeye’s RB&R yourself, it seems!

    • Beth Beach

      I make this & it tastes as good as Popeye’s , I throw in a smoked turkey leg & smoked wings instead of pork , real chopped onions , soaked Central American Red Beans (dried in bag) , red pepper flakes , salt , pepper & real garlic chopped fine …. I cook in my roaster pan in the oven & pulse it all (after meat was removed) & put back into roaster & add meat that has been picked from bones . I keep it in oven until serving & hydrate as needed to keep Popeye’s consistency .

  • Anonymous

    Thanks so much, Stephanie! You have a better idea about Popeye’s RB&R than the author of this page lol! The above recipe is missing paprika (I’d use smoked paprika), which is a critical component in it’s flavor, as is liquid smoke. Although the above recipe does have the right idea about pureeing the beans, meat & seasonings to get the right consistency…because as you notice, Popeye’s RB&R consistency is thick and I have yet to ever bitten into a whole bean. It looks like a chunky bean stew, nothing like the picture in the recipe above…I’ve never seen whole beans in their RB&R. Anyone else? Or is that just me? Though when it comes down to cooking, I’m an old fashioned chick. I HATE shortcuts if I can avoid them (boxed mixes, biscuits in a can, etc.). I enjoy the process of preparing the beans the old fashioned way instead of buying cans of cooked ones by preparing them in a slow cooker until the meat of the hocks or neck bone falls off. I would venture to guess that cumin, tumeric are some of the “spices” listed in the bean spice blend. Parsley’s in it? Really? Wow, it must be parsley dust! LOL! Though I don’t like the sight of all those preservatives listed in the ingredient list one bit (MSG, nitrites, hydrogenated oil, etc.). All the more reason to cook Popeye’s RB&R yourself, it seems!

  • Nesbitt929

    I use a Pinto Bean seasoning that Fiesta spices makes.It comes in a large 20oz container at good price.I used it in Texas but could not find it here up north so I ordered it online.Tells you how much to use.3 Tbsp to 1 pound beans with smoked ham hock and water.It is awesome and is close to Popeye’s taste.I also throw in a chicken boullion cube or 2.You can add this seasoning to canned beans also.I can’t remember the website address but did a search for Fiesta seasonings.This is as close to their [Popeye's]taste as I can get.

    • RoadsScholar

      Fiesta brand is a division of Bolner’s spices.

    • RoadsScholar

      Fiesta brand is a division of Bolner’s spices.

    • RoadsScholar

      Fiesta brand is a division of Bolner’s spices.

  • Cajun Cooker

    You should always use blue runner red beans in creole sauce.

  • Otis

    This recipe taste ok, BUT it is NOT anywhere close to Popeyes red beans and rice. This recipe is a lot thicker than theirs. If you taste their red beans without the rice and with a clean palat you can taste a spicy vinegar taste to it. I added the juice from a jar of tobasco peppers and it helped some but not enough. The rice is also not just plain steamed white rice it is seasoned.

    • http://www.facebook.com/andrew.jacks Andrew Jacks

      It’s the MSG.

      • Stephanie Manley

        I am not fond of using MSG.

  • mike

    I just made a veggie version – came out great.
    Mike’s Pressure Cooker Red Beans & Rice
    Rinse, then soak 2# Red Kidney Beans overnight
    Saute in 2 Tbsp olive oil:
    • 5 cloves crushed garlic
    • 2 Large Chopped onions
    • 2 chopped green peppers
    • 4 stalks chopped celery
    • 1 #Gimme Lean® Sausage
    • 1 Tsp onion powder
    • 1 Tsp cayenne pepper
    • 1 Tsp white pepper
    • 1 Tsp Franks hot sauce
    Add 1 cup water, then pressure for 5 minutes
    Do a quick release
    Drain and add Beans, 2 bay leafs and 5 cups of stock
    Pressure for 30 minutes
    Do a natural release
    Mash a few beans for desired thickness
    Serve over your choice of rice

  • http://www.copykat.com Stephanie

    Their ingredients are listed at http://www.popeyes.com/ingredients.pdf The beans are listed with the following:
    Red Beans and Rice
    RICE: ENRICHED PRECOOKED LONG GRAIN RICE (RICE, NIACIN, IRON, THIAMINE
    MONONITRATE, FOLIC ACID)
    SEASONING: SALT, SEASONING [DRIED ONION, DRIED GARLIC], SPICES INCLUDING PAPRIKA.
    DRESSING: SOYBEAN OIL, WATER, SALT, PARTIALLY HYDROGENATED SOYBEAN OIL,
    MONOGLYCERIDES, AND SOYBEAN LECITHIN. SODIUM BENZOATE ADDED AS A
    PRESERVATIVE. LACTIC ACID ADDED TO HELP PROTECT FLAVOR. ARTIFICIAL FLAVOR.
    CALCIUM DISODIUM EDTA ADDED AS A PRESERVATIVE. COLORED WITH BETA CAROTENE.
    VITAMIN A PALMITATE ADDED. CONTAINS: SOY
    RED BEANS SAUCE: WATER, PORK FAT [CURED WITH WATER, SALT, NATURAL SMOKE
    FLAVORS (PARTIALLY HYDROGENATED SOYBEAN OIL AND NATURAL WOOD SMOKE FLAVORS),
    SODIUM PHOSPHATE, SUGAR, BROWN SUGAR, SODIUM NITRITE], RED KIDNEY BEANS, RED
    BEAN SEASONING MIX (DRIED ONIONS, SALT, SPICES INCLUDING PAPRIKA AND PARSLEY,
    DRIED GARLIC, AND MONOSODIUM GLUTAMATE]. MAY CONTAIN MODIFIED FOOD STARCH.
    CONTAINS: SOYBEAN OIL, MSG

    I used the ham hocks for the pork fat, and the smoke flavor, you can remove the ham hock before serving if you desire.

    • Leila46

      Stephanie, Thank You So Much! This takes the guess work out of everything.

  • Ann

    OK, so I thought Popeye’s beans are vegetarian! There are no meat bits in it—any suggestions?

    • AlidaLilley

      No they aren’t but KFC’s are, actually says ‘vegetarian’ on the side of the can

  • Sue Chaves

    THANK YOU SOSO MUCH -THIS DISH IS AWESOME I WAS GLAD I GOT THE RECIPE!!

  • http://www.answers.com Ismael Sankovich

    Thanks for that , useful stuff. I get bored of plain rice recipes but i’m not very skilled when it comes to cooking. There’s a lot of good ideas at this rice recipes homepage I found that you might be interested in too.

  • James Miller

    Tried this recipe yesterday and it was very good. I liked the effect of the processed ham hock meat and the second cooking. We will make it as a side on Thanksgiving and include some cornbread. Thanks.

  • Gilbert

    It’s best to make your own lard as commercial lard is hydrogenated. I save the fat trimmings from pork butts when curing bacon or other uncooked pork and then make lard a few times a year.
    Is it a lot of work to make your own lard? ~stephanie

  • Eric

    What a simple recipe. I cant believe I waited so long to make RBnR. Popeyes closed down in our town and I had been craving some. Thanks so much!

  • Anonymous

    This bean and rice side dish is veryyy
    good. I have to search for the recepy.
    and found your website. Thanks

  • Sandy

    Lard is often sold by processed pork products (ham, hotdogs, bacon) in a refrigerated case.

  • michelle

    u can get lard from any mexican grocery store, or any ethnic stores…american stores dont really sell lard anymore

  • Monica

    Where do you get lard these days? What can be substituted for it?

    • http://www.copykat.com Stephanie

      It is actually sold in most grocery stores where the shortening and oils are. You could use bacon grease, for enhanced flavor. Adding another oil isn’t going to give you the flavors that the lard or bacon grease would.

  • Anita

    This was wonderful!