Red Beans & Rice – Popeye’s Style

No Knife Required

Years ago I fell in love with Popeye’s Louisiana Kitchen style of red beans & rice. There is something in the way they meld flavors that is intriguing. Recently I enjoyed a “regular” size portion—about a 1/2 cup for over $3.00. That got me onto the internet and I fashioned a quick and wonderful pot o’ beans.

The mystery ingredient was bacon fat [or for others – ham hock]. I also have lard and that works well with the included liquid smoke to make this ultra quick batch of beans.

INGREDIENTS: Makes a Pint; Easily Doubled. If you like onion and garlic, you can substitute for the powdered ingredients by mincing.

  • rice – cooked separately 
  • red beans – 1 can, 14.5 oz, with juice
  • water – 2 TBS
  • onion powder – 1/2 tsp
  • garlic powder – 1/2 tsp
  • salt – 1/2 tsp  
  • liquid smoke – 1/2 tsp
  • bacon fat – 1 1/2 TBS, or lard

INSTRUCTIONS:

  1. In a skillet simmer the beans, bean liquid, water, onion powder, garlic powder, salt, liquid smoke, and bacon fat for about 15 minutes
  2. In the pot use a potato masher to partially cream the beans
  3. Taste for seasoning
  4. In Popeye fashion serve the beans on the bottom of a cup and put a scoop of rice on top Serve with hot sauce and minced scallions or chives
Mmmm, Louisiana Red Beans on My Mind! Photo © Popeyes

Upper Left: Softening Beans Lower Left: With Vinegar Chicken and Eggplant Right: With Plantains and Polish Sausage

Recipe adapted from several on web

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