HOMEMADE RED BEANS AND RICE RECIPE RECIPES

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COPYCAT POPEYES RED BEANS AND RICE RECIPE - TOP SECRET R…



Copycat Popeyes Red Beans and Rice Recipe - Top Secret R… image

I first created the clone for this Cajun-style recipe back in 1994 for the second TSR book, More Top Secret Recipes, but I've never been overjoyed with the results. After convincing a Popeyes manager to show me the ingredients written on the box of red bean mixture, I determined the only way to accurately clone this one is to include an important ingredient omitted from the first version: pork fat. Emeril Lagasse—a Cajun food master—says, "pork fat rules," and it does. We could get the delicious smoky fat from rendering smoked ham hocks, but that takes too long. The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or eat it!), then use 1/4 cup of the fat for this hack. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will be a fine substitute. Can't get enough Popeyes? Find all of my recipes here.  Source: Top Secret Recipes Unlocked by Todd Wilbur.

Provided by Todd Wilbur

Total Time 50 minutes0S

Prep Time 25 minutes0S

Cook Time 25 minutes0S

Nutrition Facts : Calories 371 calories

HOMEMADE SOUTHERN RED BEANS AND RICE - DEEP SOUTH …



Homemade Southern Red Beans and Rice - Deep South … image

Homemade red kidney beans made with dried beans, and slow stewed with the Trinity, bacon, smoked sausage and a good ham bone or ham hock if you have one, served over hot rice with fresh French bread.

Provided by Deep South Dish

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Number Of Ingredients 19

1 pound dried, red kidney beans (Camellia brand preferred)
1/2 tablespoon of cooking oil
1 package (12-14 oz.) andouille or regular smoked sausage
3 slices bacon, chopped
2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1/2 tablespoon minced garlic
Freshly cracked black pepper, to taste
1/4 teaspoon cayenne pepper, or to taste, optional
1 teaspoon dried basil
2 medium bay leaves
1 large meaty ham bone or two meaty ham hocks
2 quarts water
2 tablespoons unsalted butter or bacon drippings, optional
Kosher salt to taste, only as needed
Hot, steamed rice
Sliced green onion, for garnish, optional
Hot sauce, for the table

Steps:

  • Rinse and sort beans and place into a deep pot, adding water to cover beans plus an inch. Soak overnight or bring to a boil; boil for 5 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and set aside.
  • Heat cooking oil in the pot. Cut sausage into 1-inch chunks and add to oil, cooking until browned; remove and set aside.
  • Add bacon and cook until fat is rendered. Add the onion, bell pepper, and celery to the drippings and sauté the veggies until tender, about 5 minutes.
  • Add the garlic, black and red pepper, basil and bay leaf to the vegetable mixture and continue cooking for about 3 minutes, stirring.
  • Add the ham bone or hocks, beans and sausage, and the 2 quarts of fresh water. Bring to a boil. 
  • Reduce heat to a simmer and cook, uncovered, for about 2 hours, stirring occasionally, or until beans are tender and slightly thickened. 
  • For extra richness, stir in the butter when beans are finished. Remove bay leaves and discard. 
  • Remove bone or hocks and pick off any meat, returning to the pot. Taste and adjust for seasonings, adding salt only if needed. 
  • Serve over hot, steamed rice and garnish with sliced green onion, if desired. Pass hot sauce at the table.

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I first created the clone for this Cajun-style recipe back in 1994 for the second TSR book, More Top Secret Recipes, but I've never been overjoyed with the results. After convincing a Popeyes manager to show me the ingredients written on the box of red bean mixture, I determined the only way to accurately clone this one is to include an important ingredient omitted from the first version: pork fat. Emeril Lagasse—a Cajun food master—says, "pork fat rules," and it does. We could get the delicious smoky fat from rendering smoked ham hocks, but that takes too long. The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or eat it!), then use 1/4 cup of the fat for this hack. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will be a fine substitute. Can't get enough Popeyes? Find all of my recipes here.  Source: Top Secret Recipes Unlocked by Todd Wilbur.
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Apr 15, 2019 · Wow! I was craving red beans and rice after having some from Popeyes the other day. I have a go to recipe for authentic red beans and rice made with dry beans and it’s delicious but I didn’t have time to do the dry bean method. I searched for a quick red beans and rice recipe …
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