RED BEANS AND RICE POPEYES INGREDIENTS RECIPES

Steps:

• Add rice, salt, and water to a medium saucepan and bring to a boil over medium heat. Reduce heat to a simmer, cover, and cook about 30 minutes or until all liquid has been absorbed. Remove from heat and fluff with a fork. Set aside.
• In a large Dutch oven over medium heat, add olive oil, onion, celery, and bell peppers. Saute for 5-8 minutes or until vegetables are soft and the onion is translucent.
• Add garlic and saute 1 minute longer.
• Add tomato paste, red pepper, creole seasoning, and liquid smoke and saute 1-2 minutes.
• Add beans, chicken stock, bay leaf, and thyme. Bring mixture to a simmer, reduce heat, and cook, covered, for about 30 minutes total. Remove the lid during the last 5-10 minutes of cooking to reduce overall liquid level. Keep in mind that the beans will thicken as they cool.
• Serve beans with a scoop of rice and a sprinkle of fresh parsley.
• Meat can also be added to this recipe, but Popeye’s does not have meat. A hamhock or Andouille sausage would both be delicious. Saute the sausage before the vegetables, remove from the pot to cook the vegetables, and then add the sausage back in to simmer with the beans. The ham hock can be added along with the beans and chicken stock - simmer the whole pot for at least 1 hour to really get the flavor from the ham hocks integrated into the red beans.
• For a more authentic Popeye’s dish, run the finished beans through a blender or use an immersion blender to produce a pureed consistency.
• Liquid smoke is a nice alternative for vegetarian versions of this dish. Adjust the amount to taste - a little goes a long way.
• Storage: Store in the refrigerator for 4-5 days or freeze for up to 3 months.