Popeyes Red Beans and Rice Revealed
User Reviews
5
Popeyes Red Beans and Rice Revealed
Description
Popeyes Red Beans and Rice Revealed focuses on making the popular dish with a combination of dried red beans, bacon, and flavorful seasonings such as onion and garlic powders, cayenne, liquid smoke, and hot sauce. The process begins with washing and simmering the beans to partially cook them, followed by adding bacon and seasoning to slowly continue cooking at low heat. This slow simmering ensures tender beans and a rich, smoky taste without breaking apart too much.
The rice is prepared separately using long grain white rice cooked in chicken broth with butter, salt, and pepper, creating a complementary buttery, seasoned bed for the beans.
This dish aligns well with traditional comfort food profiles and serves as a filling main or side dish. Using dried beans and the specific seasoning choices differentiate the flavor toward the distinctive Popeyes style.
Notes highlight the preference for powdered seasonings over fresh garlic and onion for consistent flavor after long simmering. Substitutions include vegetable oil and stock for vegan versions. Mashing beans partially is optional depending on texture preference.
Ingredients
For the Beans
- 16 oz red beans dried
- 4 Bacon cut into 1” pieces, slices
- 1 chicken stock concentrate heaping tablespoon of
- 4 Tbs bacon fat see notes
- 1 Tbs onion powder
- 1 Tbs garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 Tbs hot sauce a Good quality one like Tolulas or a Sriracha sauce
- ¼ teaspoon cayenne pepper
- 2 Tbs liquid smoke
- salt to taste
- black pepper to taste
For the Rice
- 2 Cups long grain white rice
- 4 Cups chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 Tbs butter
Instructions
- For the Beans
- Pour the red beans into a large stock pot and cover with cool water, slosh around to wash. Remove any bad beans you find. Do this several times until the beans are free of any dirt, bad beans, half beans, etc.
- Put the beans back into the stockpot and cover with 2 inches of cool water. Place on the stove and heat over high heat until boiling, then reduce heat to medium for a simmer. Simmer for 10 minutes to precook.
- After precook, pour the beans into a colander and rinse with cool water. Rinse the stockpot as well.
- In the stockpot you just used for the beans, cook 4 slices of bacon cut into 1” pieces until crispy. Then, leaving the bacon in place, replace the washed beans into the stockpot and cover with enough water to cover the beans by 2 inches. Set on the stove over medium heat and bring to a low simmer. Reduce the heat to keep the liquid at this low simmer. Do Not allow it to come to a full rolling boil.
- Add the other ingredients EXCEPT the liquid smoke. Simmer until the beans are soft and like you like them. Once they are like you like them, cut the heat to low, remove about ⅓ of the beans and lightly smash with a potato masher and then replace it into the saucepan.
- Add the liquid smoke and stir well after each tbs added. Allow to heat for 5 minutes to give time for the liquid smoke to absorb into the beans. Taste to see if you need to add salt or pepper. Serve hot over a bed of rice.
- For the Rice
- Rinse the rice well in cool water and repeat this 2-3 times.
- Place the washed rice into a sauce pan, cover with chicken stock by 1 inch.
- Add the salt, pepper, and butter and give it a good stir.
- Bring the sauce pan up to a simmer over medium heat, reduce to a simmer, place the lid on the pan and allow to simmer for 20 minutes.
- Remove the lid, fluff the rice with a fork and use as a bed for the red beans.
Notes
- Use powdered onion and garlic for reliable flavor during long cooking; fresh may be used as garnish.
- Substitute chicken stock concentrate with bouillon cubes if unavailable, adjusting salt accordingly.
- Vegetable oil and stock can replace bacon fat and chicken stock for a vegan version; omit bacon and use liquid smoke for flavor.
- Dried beans are preferred for better flavor and cost-effectiveness.
- Mashing some beans is optional; fully soft beans can be achieved by longer cooking.
- White rice typically pairs best; alternate rice types can be used following their cooking instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 584mg | 24% |
| Potassium | 481mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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