Popeye’s Red Beans and Rice is a filling dish that will remind you of many dishes that are served in New Orleans. Here we use canned beans to help save you cooking time. This is a recipe I think taste very close, please tell us what you think.
Prep time:20 minutes
Cook time:40 minutes
Popeye’s Red Beans and Rice is a filling dish that will remind you of many other dishes that are served in New Orleans. Here we use canned beans to help save you cooking time. This is a recipe I think taste very close.
- 2 (15-ounce) cans red beans
- 1/4 cup smoky pork fat (from cooking 4 to 5 slices of bacon)
- 1/2 cup water
- pinch onion powder
- pinch garlic powder
- 1/8 teaspoon salt
- 1/2 teaspoon brown sugar
- 1 cup cooked long-grain rice, for serving
- 2 1/4 cups water
- 1/4 cup (1/2 stick) butter
- 1/4 teaspoon salt
Combine the pork fat with one can of beans, plus the liquid in a medium saucepan. Add the water, brown sugar, salt, garlic powder, and onion powder. Bring the mixture to a boil, then reduce to a simmer for 20 minutes. Use a potato masher to smash the beans into a paste-like consistancy. Add the other can of beans into the mixture and cook for another 10 minutes.
Prepare the rice for 4 servings. For uncle Ben's coverted rice, you bring 2 1/4 cups of water to a boil. Add 1/4 cup butter and 1/4 teaspoon of salt. Add 1 cup of rice, reduce the heat to low, simmer 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 you're ready to serve.