Popeyes Red Beans N Rice Clone Recipes

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COPYCAT POPEYES RED BEANS AND RICE RECIPE



Copycat Popeyes Red Beans And Rice Recipe image

We didn't even realize there was a way to recreate the Popeyes red beans and rice magic in our own kitchen until we tried this amazing copycat recipe.

Provided by Erin Johnson,Mashed Staff

Categories     lunch, dinner

Time 1h55m

Number Of Ingredients 8

3 slices of thick cut bacon, chopped
1 large onion, chopped
2 cloves garlic, minced
1 ½ cups dry red beans
¼ teaspoon liquid smoke
½ tablespoon cajun seasoning, mild or hot based on preference
4 cups chicken broth or stock
2 cups white rice, cooked

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.

Nutrition Facts : Calories 352 calories, Carbohydrate 51 g carbohydrates, Cholesterol 14 mg cholesterol, Fat 8 g fat, Fiber 12 g fiber, Protein 18 g protein, SaturatedFat 3 g saturated fat, ServingSize 0 g, Sodium 338 mg, Sugar 5 g, TransFat 0 g

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



Popeye's® Red Beans & Rice Recipe - (3.8/5) image

Provided by Thom7747

Number Of Ingredients 10

3 cans (16-ounce) red kidney beans
3/4 pound smoked ham hocks
1 1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon red pepper
1/2 teaspoon salt
1/4 cup lard
1/4 teaspoon freshly ground black pepper
5 cups long-grain white rice, cooked and drained

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.

POPEYE'S RED BEANS N RICE CLONE



Popeye's Red Beans N Rice Clone image

Dead ringer recipe for this favorite cajun side of mine. Recipe uses one can of beans, enough for 3 to 4 side-sized servings. To make more, just double or triple the stated ingredients.

Provided by smae27587

Categories     Beans

Time 25m

Yield 1 1/4 cup, 3-4 serving(s)

Number Of Ingredients 15

1 (15 ounce) can red beans
1 slice salt pork (about 1-inchx4-inch) or 1 slice pork fatback (about 1-inchx4-inch)
2 tablespoons oil
2 tablespoons diced onions
1 tablespoon bell pepper
1/2 teaspoon sugar
1/2 teaspoon liquid smoke
garlic powder
onion powder
cumin powder
celery seed, powder
paprika
chili powder
cayenne powder
1/2 cup water

Steps:

  • Cook oil, pork, onion, and green pepper over low-med heat until meat is translucent & fat is rendered. Don't brown or overcook meat.
  • Put meat mixture (incl. all the fat & oil) in food processor with a little water and about 25 beans and mix until blended & smooth. Place back in cooking pot.
  • Mix or pulse remaining beans in food processor with enough water until it has consistency of salsa. Add to cooking pot.
  • Add remaining ingredients to cooking pot (spices, liquid smoke, sugar) and enough water to make a loose, soupy mixture (the beans will thicken the mixture as it cooks).
  • Cook over low-med heat for 10 minutes, stirring, and adding water as necessary to end up with the consistency of thick gravy. Serve over quality white rice.

Nutrition Facts : Calories 263.7, Fat 9.8, SaturatedFat 1.3, Sodium 2.7, Carbohydrate 33.2, Fiber 9.1, Sugar 1.2, Protein 12.3

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