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
Please note this recipe does feature the use of ham hocks for the smoke flavoring. I feel this is superior to liquid smoke that you find in grocery stores. The recipe from Popeyes is meat free. This is my copycat version of this recipe, and I think the best home cook results are made with the ham hocks. This does vary from the restaurant preparation.
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.
- 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
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.Print Recipe