Popeyes Red Beans and Rice
User Reviews
4.6
Popeyes Red Beans and Rice
Description
This recipe begins by simmering canned red beans with a smoked ham hock and water for about one hour, allowing the meat to tenderize and infuse the beans with smoky flavor. After removing the ham hock, the meat is shredded and returned with the beans to a food processor, where it is briefly pulsed to thicken the mixture while leaving some beans whole for texture. Seasonings including onion powder, garlic salt, red pepper flakes, salt, freshly ground black pepper, and lard add depth and richness.
Simmering the blended bean mixture on low heat slowly develops a thick, flavorful base. Serving the beans over cooked long-grain rice provides contrast with the creamy texture and smoky taste of the red beans. This dish is a staple offering in Southern and Creole cooking traditions.
Cooking advice stresses maintaining a gentle simmer to avoid mushy beans. A ham hock weighing between half to three-quarters of a pound is recommended for optimal flavor. Using traditional long-grain rice instead of instant rice helps achieve an authentic accompaniment.
Ingredients
- 3 cans red beans
- 1 smoked ham hock 1/2 to 3/4 pound; or substitute with 1/4 teaspoon liquid smoke
- 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
- 3 tablespoons lard
- 1/4 teaspoon black pepper freshly ground
- 4 cups long grain rice for serving, cooked
Instructions
- Pour 2 cans of beans into a 2-quart saucepan along with 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 ham hock is cool enough to handle.
- Remove the meat from the bone, and place the meat, beans, and liquid from the pot in a food processor.
- Add the onion powder, garlic salt, red pepper flakes, 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 it 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 rice.
Notes
- Maintain a gentle simmer while cooking beans to preserve their texture and prevent mushiness.
- Use smoked ham hocks weighing about 1/2 to 3/4 pound for the best flavor infusion.
- Choose traditional long-grain rice over instant for authentic texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 304mg | 13% |
| Potassium | 632mg | 13% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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