Red Beans And Rice Like Popeyes Food

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.

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.

COPYCAT POPEYE'S RED BEANS AND RICE

Steps:

• Combine the beans, bell pepper, and onion in a saucepan over medium heat. Simmer for 5 minutes or until the bell pepper and onion are tender. Stir in the chili powder, cumin, and garlic salt. Mix well. Serve hot over cooked rice or stir the rice into the bean mixture and serve.

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.

POPEYES RED BEANS AND RICE REVEALED

Steps:

• 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.

AMAZING HOMEMADE RED BEANS & RICE THAT IS BETTER THAN POPEYES

Steps:

• In a large pot over MED-HIGH heat, cook the chopped pieces of bacon to render the fat out and they have started to brown, about 5-minutes.
• Add the smoked ham, onions, bell pepper, celery, green onions, and garlic and saute until the trinity has become tender and the onions are translucent, about 10-minutes.
• Add the smoked sausage to the pot along with all of the seasonings: parsley, thyme, basil, sage, cayenne pepper, and white pepper. Stir everything together making sure the seasoning is spread around. Add the red beans to the pot and continue to stir the contents so everything is well mixed together. Keep stirring for about 3-minutes.
• Pour water into the pot making sure that the beans are covered by about 2-inches of water; I used 8 cups of water. Tuck the ham hocks into the pot and add the bay leaves.
• Bring the pot to a rolling boil over MEDIUM heat and allow to cook for 30-minutes; stir occasionally to prevent the beans from sticking to the bottom of the pot.
• Reduce heat and allow the beans to simmer until you've reached your desired creaminess. I cooked my red beans for about 2 1/2-hours.
• About 30-minutes before serving, season to taste. I used about 1 1/2-teaspoon salt and 1/2-teaspoon black pepper. Add the 1 tablespoon shot of Louisiana hot sauce - or any hot sauce that primilary uses vinegar as an ingredient.
• As I'm stirring the red beans, I tend to mash some of the beans against the side of the pot to help create that creaminess.
• Once the beans are at the right creaminess and the seasoning seems right, they are ready to be served of cooked hot rice. Lately, I've been using jasmin rice. I like the added flavor that that rice brings. I garnish with green onions and sprinkle the beans and rice with some Creole Seasoning. Serve more hot sauce at the table. Don't forget the warm French bread! Enjoy!

POPEYES RED BEANS AND RICE

Steps:

• Pour 2 of the cans of beans into a 2-quart saucepan and add 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 hock is cool enough so you can remove the meat from the bone.
• Place the meat, beans, and liquid from the pot in a food processor. Add the onion powder, garlic salt, red pepper, 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 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 the beans with long-grain rice.

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!

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.

POPEYES RED BEANS AND RICE RECIPE

Steps:

• Add 3 cans of beans, smoked ham hock, and water in a pan. Keep that pan overheat for some time and mix all the ingredients.
• Heat until the meat start loosens bone. Remove the pan from heat and cool it for some time.
• After the mixture cools itself, remove the bones from the meat.
• Place the meat, beans, and liquid in the blender.
• Add onion powder, garlic, salt, red pepper, salt, and lard.
• Chop beans properly and make sure the liquid should be thick.
• Drain the fourth can of beans and add the drained beans also. Blend it for a few seconds.
• Add the beans mixture back into the pan and cook over low heat. Stir vigorously.
• Cook the beans until water has been evaporated.
• Prepare the rice. Cook the rice properly and drain the water well.
• Once the beans and rice are done cooking, remove them both from the heat.
• Serve the bean mixture over the cooked rice.

POPEYES RED BEANS AND RICE

Steps:

• In a large saucepan or pot, bring 4 cups of water to a boil. Add rice and butter and lower to a simmer. Cover and cook for 15-20 minutes or until rice is cooked.
• Add chopped bacon a large deep skillet or saucepan. Cook over medium heat and stir until bacon starts to crisp. ( If you don't want bacon in the beans, carefully remove the bacon bits but leave the bacon grease. )
• Pour in whole cans of red beans. Using a potato masher, mash some of the beans but leave some of them whole.
• Pour in water, garlic salt, onion powder, creole seasoning, and liquid smoke. Stir to combine.
• Let simmer for 15 minutes or until beans start to soften. Make sure to stir so that the beans don't stick.
• Serve beans in a bowl with a scoop of rice on top.