Copycat Popeyes Red Beans and Rice is a delicious way to enjoy creamy red beans seasoned with cajun spices and tender, fluffy white rice. This is one of those great recipes that tastes even better the next day. This has to be one of the most requested recipes from Popeyes. These red beans are an easy recipe to make! These beans make a delicious meal, or I know it will soon become a favorite side dish of the whole family.
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What Makes Popeyes Red Beans and Rice So Good?
While there is no denying Popeye’s serves amazing chicken, the chain’s other Southern classics, such as their version of Red Beans and Rice, are equally good. Red Beans and Rice is a favorite of many diners because it is inexpensive, filling, and has that authentic Louisiana everyone loves.
If you like the Popeyes Red Beans and Rice recipe, try this copycat version because it is even tastier. Don’t miss out on this delicious side dish.
Why You Should Try This Copycat Recipe for Red Beans and Rice
This version surpasses even Popeye’s because it uses a real ham hock. Southern cooks traditionally love ham hocks for the deep, meaty, smoky flavor they impart to their beans, but the Popeyes Red Beans and Rice recipe doesn’t include it.
If you can find one, use it, but if you would rather not, see below for a budget-friendly vegetarian alternative.
Popeyes Red Beans and Rice Ingredients
To make this Popeyes Red Beans and Rice recipe, you’ll need:
- Red beans, canned
- Smoked ham hock
- Onion powder
- Garlic salt
- Red pepper flakes
- Ground pepper
- Long grain rice
A larger ham hock means more flavor. Select one weighing half a pound or more. If you don’t want to use a ham hock, 1/4 teaspoon of liquid smoke is a good alternative.
If you leave the ham hock out because you want a vegetarian version of this recipe, replace the lard with three tablespoons of olive oil.
Please use good-quality rice with this. We did not like the results with Minute Rice, but Success Rice boil-in-the-bag did come out well. This recipe lets you make Popeye’s Red Beans and Rice at home.
How to Make Red Beans and Rice Like Popeyes
To prepare this copycat Popeyes Red Beans and Rice:
- Empty two cans of the beans into a medium saucepan. Add the ham hock and water.
- Bring the uncovered beans to a simmer over medium heat. Cook for about an hour until the meat is tender. Keep an eye on the beans to ensure they never come to a full boil or dry out.
- Take the pot off the stove and allow it to sit until the ham hock is cool enough to handle. Remove the meat from the bone and dice it into small pieces.
- Discard the bone and return the meat to the pan. Stir in the remaining seasonings and the lard.
- Use an immersion blender to puree the beans for only a few seconds to help break up the beans. You can use a food processor if you don’t have a stick blender.
- Dump in a can of drained red beans and pulse once or twice to break them up. Return the bean mixture to the pan if you are using a food processor.
- Stir the uncovered beans over low heat for a few minutes to warm them evenly, and serve with fluffy white rice on top.
How To Serve Red Beans and Rice
Spoon the red beans into a bowl—spoon hot white rice in the center of the red beans. Try garnishing with a few slices of green onions or scallions for a pop of color and an extra flavor. Serve with hot sauce on the side.
What Goes With Red Beans and Rice?
How To Store Leftovers
Let extra red beans cool, and then store them in an airtight container in the refrigerator for up to three days.
To keep the beans longer, you can freeze them for up to three months in a freezer bag.
If you have a lot of leftovers, try freezing individual portions.
How to Reheat Beans and Rice for the Best Results
For the best flavor and texture, prepare the rice fresh.
While the rice is cooking, you have time to reheat the beans the correct way:
- Dump the thawed beans in an ovenproof casserole dish with a splash of water on the bottom.
- Cover and heat for about 15 to 20 minutes in a 350-degree Fahrenheit oven until hot.
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Enjoy rice? Check out my favorite rice recipes
Popeyes Red Beans and Rice
- 3 cans red beans
- 1 smoked ham hock (1/2 to 3/4 pound) (or substitute with 1/4 teaspoon liquid smoke)
- 1 1/4 cups water
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 3 tablespoons lard
- 1/4 teaspoon freshly ground pepper
- 4 cups cooked long grain rice for serving
- Pour 2 cans of beans into a 2-quart saucepan along with the ham hock and water.
- Simmer on medium heat for an hour, until the meat starts to loosen from the bone.
- Remove from the heat and cool until the ham hock is cool enough to handle.
- Remove the meat from the bone, and place the meat, beans, and liquid from the pot in a food processor.
- Add the onion powder, garlic salt, red pepper flakes, salt, and lard.
- Process for only 4 seconds. The beans should be chopped and the liquid thick.
- Drain the remaining can of beans and add it to the processor.
- Process for just a second or two; you want these beans to remain almost whole.
- Pour everything back into the pan and cook slowly on low heat, stirring often, until you’re ready to serve.
- Serve over rice.