COPYCAT POPEYES RED BEANS AND RICE RECIPE | TOP SECRET R…
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
PRESSURE COOKER RED BEANS AND SAUSAGE RECIPE | ALLRECIPES
I am from the South, and red beans and rice is a weekly tradition in my house. This recipe is cooked in no time, thanks to the pressure cooker! Serve over hot cooked rice.
Provided by raquel11882
Categories Beans and Rice
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer's directions (do not go over line inside of pot). Stir to combine.
- Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve.
Nutrition Facts : Calories 298.7 calories, CarbohydrateContent 16 g, CholesterolContent 38.6 mg, FatContent 18.4 g, FiberContent 5.2 g, ProteinContent 17 g, SaturatedFatContent 6.5 g, SodiumContent 1510.8 mg, SugarContent 3 g
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RED BEANS (INSTANT POT) RECIPE | CHEFDEHOME.COM
Red Beans and Rice is by-far our favorite weeknight dinner. Today's recipe makes this weeknight-favorite easy, with one-step cooking in Instant Pot and loaded in flavor, with Mexican salsa and spices.
If you have not tried cooking red beans from scratch, this is the recipe for you. All you need is; dried beans soaked overnight, medium salsa (hot if you prefer heat in beans), and some pantry staples - chicken stock, garlic, tomato, cilantro, and spices.
(In short, I call these my Salsa Red Beans.)
Does this sound like a do-able weeknight dinner!? So, let's get cooking!
When I started cooking in Instant Pot, I used it it very much like manual Pressure Cooker. Every thing I cooked on manual setting because that's what I was most comfortable with. I still prefer to share Manual settings on blog because these work for any kind of Instant Pot. However, these days, I'm also loving Pre-Defined settings on my Instant Pot.
I use programmable Instant Pot Duo Mini 7-in-1 and Instant Pot Duo 9-in-1. Instant Pot Duo Mini 7-in-1 (affiliate link) is perfect for small family kitchen. It takes less space and has 3 quart capacity. It is my favorite for blog pictures. 7-in-1 means it is programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer. It also comes in 6 Qt or 9 Qt sizes. If you planning to buy an Instant Pot, I can tell you it is very a good investment.
The first thing I cooked in Instant Pot, with "Bean and Chili" programmable setting, was these Red Beans. I must say, I loved the quality of beans that came out of pot after 40 minutes (very soft and creamy). No peaking, no re-cooking. Just add everything, press button and forget. Good thing to know is, this option cooks beans at variation of temperatures for best quality of soft and creamy beans. Even better! Isn't it?! You can pick to cook beans soft or very soft (I used very soft).
To make red beans, first I wash and soak dried beans overnight. I make sure to discard soaking liquid next day before using.
Note: It is important to wash beans before soaking in water and discard soaking liquid from all thick-skin legumes such as Red Beans, Pinto Beans, or Chickpeas etc. Soaking of beans make skin soft and release toxins which reside in outer thick layer. It is always best to discard that water.
Once I have beans, Red Beans comm together in 50 minutes with only 10 minutes of prep and rest is job of Instant Pot.
Really, it is That easy!
Traditional Mexican Bean's recipes have bacon, or sausage. I prefer to only use low-sodium, and low-fat chicken stock. Instead of meat, I flavor these beans with salsa, spices, garlic, cilantro, and chilies.
The ease of this recipe always remind me of my Slow Cooker Salsa Chicken. Mix, pour, close and forget. It is that kind of recipe and also very flexible because long cooking in Instant Pot (under pressure) extract lots of flavor.
No Salsa? Make Your Own!
When I don't have salsa in-hand. I make quick salsa with fresh grated (or canned diced) tomatoes, and mix rest of salsa ingredients - jalapeno, lime juice, red onion. When first time I took recipe's pictures (Instant Pot picture above), I used salsa ingredients instead of salsa.
Use Vegetarian Stock for Vegan Beans
Sometimes I even replace chicken stock with vegetable stock when we are on strict vegetarian-diet. Since there is no dairy used in cooking of these beans. Recipe is also vegan when made with vegetarian stock and served without yogurt or sour cream.
These beans are also healthier with very negligible amount of oil used in cooking. I saute garlic in just oil spray. Rest, there is no oil used in cooking these beans. When low-sodium chicken stock used, this recipe is also low in fat.
By the time beans are ready, I cook white or brown rice to serve on side. Someday I even have portion of rice frozen and ready to go which makes life easier on weeknights. I recently shared tips on How To Cook and Freeze Rice. If you planning to make some to use later. This is the best place for some helpful notes and tips.
Creamy-dreamy Red Beans with cooling sour cream and red onion. A serving of white rice and I call this instant-pot-dinner-heaven! (For this post, I served Red Beans with Cilantro Lime Rice.)
Oh, and if you are a Brown Rice person? Here is my Instant Pot Brown Rice recipe. These brown rice also taste darn delicious with these Red Beans. OMG so good!
For more Creamy Beans, try this:
1) Take out a cup of beans, process in food processor, mix back in.
Or 2) Mix in 1/4 cup of heavy cream. Stir well to combine.
Or 3) Mix in 1 cup sour cream before serving.
Let's head to the recipe and enjoy cooking Red Beans and Rice for dinner tomorrow!
From chefdehome.com
Total Time 50 minutes
Category Main Course, Dinner, Side Dish
Cuisine Mexican
Calories 203 calories per serving
- Serve - Once Instant Pot timer is up. Let pressure auto release for 10 minutes. Open lid, mix everything together with a spatula. Taste and adjust salt, and lime juice. *Serve over rice or quinoa.
DUMP-AND-BAKE SAUSAGE RED BEANS AND RICE CASSEROLE ...
From mccormick.com
Cuisine Cajun or Creole,
Calories 338 per serving
- Fluff with a fork. Allow to sit for about 5 minutes. Garnish with green onion and/or parsley, and serve!
RED BEANS AND RICE - BIGOVEN.COM
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine not set
Calories 5632 calories per serving
- "1. Place beans in large container and cover with several inches of cool water. 8 hours- overnight. Drain. 2. Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release and edges brown, 5-7 minutes. Stir onion, celery and poblano pepper into sausage; Cook and Stin until vegetables soften, 5-10 minutes. Stir garlic into mix ; cook and stir until fragrant. About 1 minute. 3. Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne and hot sauce into mix and bring to a boil, reduce heat to low. Stir occasionally for 1 1/2 - 2 hours more. Season with Salt. 4. Spoon rice into bowls, ladle red beans mix over rice and top with green onions."
RED BEAN SOUP RECIPE | FOOD NETWORK
Reviews 5
Total Time 2 hours 30 minutes
Category main-dish
- Serve hot in soup bowls.
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