Popeyes Red Beans

Can I just say YAY LARD! I was so psyched to see it in my local Stop & Shop the other day amongst the butter and out of its “ethnic specialties” ghetto.

Funny, I picked up a block of lard yesterday, although I have no plan for it yet. I suppose it will end up in pie crusts, but red beans has a good ring to it right now. I didn’t have any all winter so there’s no time like the present.

Hi Stephanie,
This looks very easy to make and delicious but I’m confused about the amount of lard in the recipe. 1/4 cup plus 1 tablespoon?

I am sorry if the amount of lard is confusing, it is 1/4 cup plus one more tablespoon of lard. 1/4 cup wasn’t enough, and the next measure up would be what, 1/3, I didn’t quite like that either. Does this help?

Stephanie – I believed you meant 1/4 cup, but you forgot to write “cup” in the recipe!

So, I messed up on my correction It really is 1/4 cup of lard, plus one more tablespoon. Thank you for having such watchful eyes!

Fran…when they say red pepper in the red beans and rice…is it like the italian shaker pepper flakes? and instead of lard…can I use some reserved bacon grease? Dont want to mess up my popeyes red beans and rice…..lol.

I am not Fran, but I will give you an answer. The red pepper flakes are the chili flakes you see in italian shakers. Bacon grease would work, but lard would be a better choice.

What is the green stuff on top of the beans? Parsley?
Yes William, it is parsley. You do not have to add it, Parsley makes pictures look pretty ~Stephanie

Is there an easier way to make this for the masses. I need to make about 150 servings and it seems the food processor would not be the way to go. Thanks

I would consider a stick blender. I hope this helps.

If I use my Christmas ham bone is there something I could add to get the smoky flavor? Do they sell lard at HEB?

They sell lard pretty much everywhere. It is sold near the vegetable shortening.

Just so you know
I knew Al Copeland Sr. back in the 70′s and he said,” I do not use any meat in my Red Beans, only Liquid Smoke.”

He also said my biscuit recipe is my Mother In Laws….

any truth to Judys remark about the liquid smoke?

No one has confirmed this at this time.

I’ve been making this recipe for about a year now and I think it’s BETTER than Popeye’s in flavor. Many thanks, friend.

I did have a couple of questions. I am not a cook. At the bottom of the recipe you say to “cook” the final beans mixture on “low heat” until “ready to serve.” Thanks in advance for your time on these answers . 1) Earlier in the recipe, we were “simmering” on medium heat. I am assuming that since the final process is to “cook” it that you mean a setting lower than I used to “simmer” it. Correct? 2) I thought “cooking” was teh most important process of any meal. I don’t know what I am looking for in a finally “cooked” batch of beans. That is, can you be more specific on what changes am I looking for in the bean mixture before it is “ready to serve?”

Thank you again.

Thank you so much for this recipe and for all others. This is outstanding. Love your apron. Do you mind telling me where I can find one? Bless you for all your hard work.

A friend gave me this apron. She got it from Marshalls, but most of the other aprons I wear in the videos come from Sur La Table. I am glad you enjoy the recipe.

I think I said some misleading terms. Everything in these beans is already cooked technically. I suggest heating on medium heat for awhile, then then reducing the temperature. The beans need a little time to break down, and become creamy.