Popeyes Red Beans And Rice Ii Recipes

POPEYE'S RED BEANS AND RICE RECIPE

Steps:

• Cook the rice and set it aside.
• Add the cans of beans, including the juice, and the water to a saucepan.
• Heat the beans on a simmer for 20 minutes or until they start to thicken up a bit. The beans are ready when the liquid is reduced by half.
• Stir in all of the seasonings.
• Use a potato masher and slightly mash the beans. Don't over mash them. You want to break them up a bit.
• Serve the beans over the rice.
• Enjoy!

COPYCAT POPEYES RED BEANS AND RICE RECIPE

Steps:

• Set Instant Pot to sauté and add bacon. Cook until the bacon is crisp, and then remove from pot.
• Add onion to the pot and cook until the onions begin to soften, scraping the bottom to incorporate the fond.
• While the onions are cooking, rinse the beans and remove any bad beans or stones.
• Add the garlic, liquid smoke, and cajun seasoning to the pot. Stir.
• Add the beans, broth, and bacon to the pot, and then set on high pressure for 1 hour.
• After the beans have cooked, allow the Instant Pot to naturally release for 15 minutes, and then quick release.
• Drain off excess water, reserving a ½ cup.
• Use an immersion blender or potato masher to mash about half the beans. Stir.
• Add beans to the rice, and garnish with fresh parsley or green onions if desired.

POPEYE'S® RED BEANS & RICE RECIPE - (3.8/5)

Steps:

• Pour 2 cans of beans (juice and all) into a large saucepan. Add the smoked ham hock and water. Then turn the heat on medium low and stir well to mix all the ingredients. Simmer for about an hour until the meat starts to loosen from the bone. Remove the pan from the heat and allow it to cool until the hock is cool enough to be handled. Then carefully remove the meat from the bone. Discard the bone. Place the meat, beans and liquid in a food processor or blender. Add onion powder, garlic salt, red pepper, salt, and lard. Lend on high for a few seconds. In a food processor, process for only 4 seconds. The beans should be chopped and the liquid should be thick. Drain the third can of beans and add the drained beans (discard the liquid) to the mixture. Process or blend just for a second or two. You want these beans to remain almost whole. Then transfer the beans mixture back into the pan and cook slowly over low heat. Stir often to prevent sticking. Cook until the beans are firm, and most of the water has been evaporated. Prepare the rice by cooking it according to the directions on the box. Basic directions for rice include boiling water and adding the rice to the water once it begins to boil. Cook the rice until it is tender, then drain well. Once the beans and rice are done cooking, remove them both from the heat. Serve the bean mixture over the cooked rice on individual serving plate, or alongside a main course dish.

RED BEANS AND RICE LIKE POPEYE'S

Steps:

• Mix all ingredients well in a crock pot.
• Cook on low for 6-8 hours.
• Remove bay leaf.
• Serve with steamed rice with hot sauce on the side.

POPEYE'S RED BEANS AND RICE II

Steps:

• Melt pork fat. Combine 1/4 cup pork fat with one 15-ounce can red beans plus liquid in a medium saucepan. Add 1/2 cup water, brown sugar, 1/8 teaspoon salt, garlic powder, and onion powder. Bring mixture to a boil, then reduce heat and simmer for 20 minutes. Use a potato masher to smash beans into a paste-like consistency. Add entire contents of remaining can of beans to the mixture and cook for an additional 10 minutes.
• Prepare rice for 4 servings. For Uncle Ben's converted rice you bring 2 1/4 cups water to a boil. Add 1/4 cup butter and 1/4 teaspoon salt. Add 1 cup of rice, reduce heat to low and simmer rice for 20 minutes or until tender.
• To prepare each serving scoop 1 cup of beans into a bowl. Add 1 cup of rice on top of the beans and serve.
• ****If you can't find pork lard -- Buy 2 pounds of smoked ham hocks and render the fat from the smoked ham hocks. Preheat oven to 375 degrees and place the ham hocks in a deep pan. Cover pan with foil and bake for 4 to 5 hours or until 1/4 cup of fat has rendered from the hocks.