Popeyes Red Beans and Rice came in direct response to many people’s requests. You can enjoy Cajun food when you are not in New Orleans. 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. You will be able to make Popeye’s Red Beans and Rice at home with this recipe.
Popeyes Red Beans and Rice
Whether you call these beans and rice, or rice and beans, this dish is a staple in the South. My family moved to Texas when I was in high school and we enjoyed red beans and rice many times when growing up. This is an easy recipe to make, and it is very filling. Popeyes is known for their red beans and rice, here is my personal Popeyes copycat version of this classic Southern dish.
The actual red beans and rice served at Popeyes does not contain any meat. If you are vegetarian you can prepare these beans with about 1/4 teaspoon of liquid smoke. I prefer making these with smoked ham hocks. I think smoked ham hocks give these a full rich flavor that you will enjoy. If you do not wish to use this, please omit these and use the liquid smoke for your recipe.
Please note this recipe does feature the use of ham hocks for the smoke flavoring. I feel this is superior to liquid smoke that you find in grocery stores. The recipe from Popeyes is meat free. Popeyes Red Beans and Rice is my copycat version of this recipe, and I think the best home cook results are made with the ham hocks. This recipe does vary from the restaurant preparation. These beans will make an excellent side dish, or even a main dish. You will love to recreate this New Orleans favorite fast food restaurant recipe at home.
If you enjoy rice be sure to check out some of my other favorite rice dishes.
Stick of Butter Rice
Quick and Easy Broccoli Rice Casserole
Chipotle Cilantro Lime Rice
Popeyes Red Beans and Rice
Ingredients
- 3 cans red beans
- 1 smoked ham hock (1/2 to 3/4 pound) (you can omit, use 1/4 teaspoon liquid smoke)
- 1 1/4 cup 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 long grain rice, cooked for serving
Instructions
- Pour 2 of the cans of beans into a 2-quart saucepan and add 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 hock is cool enough so you can remove the meat from the bone. Place the meat, beans, and liquid from the pot in a food processor. Add the onion powder, garlic salt, red pepper, 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 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 a premium long-grain rice.
Video
Nutrition
Did you enjoy this copycat recipe? Sign up to receive more copycat recipes.
Carole says
I implore you to add some oregano. It will make all the difference.
Marie Norcross says
I made this for my husband as he loves Popeye’s Red Beans and Rice. He loved this recipe so much that he ate it all in 1 day.
Steve Marino says
You’re a brave woman to wade into the mine field of New Orleans beans and rice cooking Stephanie.It’s awfully hard to nail this particular recipe, and pretty close is about as good as anyone of us will ever get. As someone else stated, Popeye’s probably uses lard in their beans, which gives a particular type of taste. The rest of the stuff is a family secret I guess. Yes, one should use bay leaves and dried beans, but canned beans will work if someone is pressed for time. Canned won’t give you the same taste because this dish needs to simmer for many hours on the stove,
It tastes even better if you put it in the fridge for a day or two before serving it. It’s a very difficult dish to get right despite it’s apparent simplicity. Beans and rice should always be served over fluffy long grain white rice, w/ diced green onions and Louisiana hot sauce sprinkled liberally on top. It’s also supposed to be paired with a good cole slaw, cold beer, toasted french bread slathered with garlic salt and butter, and desert should be pecan pie or homemade bread pudding with a whiskey sauce. Bonus points if you serve it and watch the Saints play on TV.
Stephanie says
Well, I think it would be even better with some Abita beer 😉 I agree cooking with dried beans gives a better result. I appreciate your input. Are you in Galveston? If so, we are in the same neck of the woods.
Amanda Moore says
Slow cooking dried beans with 2 bay leaves, garlic, minced bell pepper, minced onion, and a smoked turkey leg ( their red beans and rice are kosher) salt, pepper and garlic powder, and Zatarains cajun seasoning. Slow simmer until beans are tender, take out the turkey leg and use a potato masher to mash some of the beans to make them creamy. Serve over rice. ( I was a cook at Popeye’s and live 45 mins from New Orleans lol)
Steven S Hair says
I think you have done a great job, Ive used your recipes for years. You handle the ones who argue with you quite well, you take nothing personal. That shows great character.
Jeff Martinsen says
Red Beans and Rice
What is the serving size of just the beans on your nutrition information so I can calculate the carbohydrates
Thanks
Stephanie says
14.5 ounces
Rick Sivley says
I don’t like the fact that you and others call it Popeyes Red beans and rice but then you start saying “but I use ______ and Popeyes don’t”. I’m wanting a true Popeyes recipe and if they don’t use ham hocks or whatever then I would like a recipe where you don’t use stuff that they don’t use. Every Popeyes recipe on the Internet is the same, they all say ” now here’s what I do different because it makes it better”. Fine, everyone has a great red bean and rice recipe but stop calling it Popeyes.
Popeyes makes millions of dollars a year on their recipe and you cannot improve on that.
Frustrated!
Stephanie says
Thanks, Rick, your point is well taken.
Gloria says
Well why don’t you go to Popeyes then! She strictly said that it was a “copy kat t” recipe, that tastes like Popeye red beans and rice! —-Stop being ignorant!—Stop being ignorant and know the difference!-the key words are”copy kat!”
tammy says
Copycat means something close but not identical. Cooking is an adventure. Have fun experiment, enjoy yourself, you might find you like your own creation better than the original.
Riley says
I agree, it isn’t popeyes red beans and rice if it isn’t close to the original. I can’t really argue at what a “copycat” is but I think it’s to come as close to the original as possible
Venus says
They use lard and smoked bacon, but I used liquid smoke, Cajun seasoning and no meat and mine tasted just like there’s . Of course I used beans from scratch, 1/2 red onion, 1/2 yellow or brown onion, 3 stalks of celery and vegetable stalk as my liquid in place of water. This brought out the flavor. Added basil and thyme as well as bay leaves!
Beverly says
I read all of the comments. Yours came closer to popeyes red beans and rice. Add Cumin
Caroline Kostelka says
What flavor liquid smoke is everyone using?
Stephanie says
I just used the regular one, I think it is hickory.
Katie says
This recipe was a huge hit with my family – thank you so much for sharing!
Stephanie says
I love it when the family loves your food!
Jennifer says
Which liquid smoke should I use? Never used it before.
Thank you
Stephanie says
I just use the regular hickory smoked one.
Kat says
I never use liquid smoke It leaves a chemical aftertaste.
Stephanie says
I don’t mind it in small amounts. I love putting a drop or two in Italian Dressing.
Doug says
Popeye’s Red Beans and Rice has been a favorite of mine ever since I visited an old friend in Lake Charles, LA, back in the ’80s. I’ve tried to imitate it several times, and even bought frozen, boxed, canned and mylar pouches of it, but came up short every time. I think yours is the charm. I do have a couple questions though. Your video says Garlic, but your written recipe says Garlic Salt. What do you prefer? Also, in the video you simmer / cook it down, but the recipe calls for a food processor. Your order of ingredients is different in the video versus the written recipe. Is one a newer / better version? I really want this recipe to work.
Thank you.
Beverly says
Hi, I have a few suggestions if anyone would like to use these of coarse rinse dried red beans, soak 2 hrs. Or overnight and then boil on stove or crockpot add fresh garlic, onion salt to your taste and maybe some Cajun pepper to your taste. I suggest some coconut oil in place of lard or bacon grease for a healthier result but it’s to your satisfaction. Then I would use either a ham hock or maybe even some soy chorizo or beef or pork chorizo of your choice if not using ham hock to put in your cooking beans whichever one you desire. Then when beans are done I would mash them with a hand masher add sea salt or hemaylaian salt to your taste and serve beans with cooked rice on top maybe to your bowl 1/4 cup or less of rice depending on your serving bowl size. Please feel free to try this way and reply back if you like this recipe.????
partygoer007 says
Thank you so much Stephanie, your contributions to the food world are really great. I believe that the bacon grease is more healthier than the Lard.
I’m sure glad I saved all of my bacon grease. I let mine cool down then I put it in a air tight plastic container and keep it in the frig.
I’m going to use dry red beans instead of the canned beans. I was thinking about cooking the red beans and ham hocks and some bay leafs in the crock pot then putting the finished contents in my food processor then heating it back up before serving it with Parboiled Rice.
shaynel ahmed says
thank you for this!! Thanks too – it’s canned red beans!!!
I am a Brit – of Pakistani heritage- and this is so similar to a Pakistan Dish. I lived in Dallas for 10 years – and I have returned to the UK – and I miss Popeyes Red Beans ‘n’ rice (and so many other US dishes) – and it’s reall lovely to find your recipes…
I like red beans the Cajun way – it’s not as “pestered’ as Pakistani/indian food….
thanks – will let you know when I have tried it…
PS – Red Beans are called “Raj Mer” beans in Pakstani – meaning the “king of Beans”…
Linda Morgan says
But these are out of a Can !!! Horrors !!
Stephanie Manley says
Horrors! That might be a little extreme. Perhaps you can make them from dried beans as well. Perhaps I should include instructions for how to cook from dry beans. Thank you for this idea.
zuleika says
Hi!. I have used canned and dry beans, either way it’s delicious, thank you for the recipe.
ZE
Stephanie says
I am glad you like it.
Freda says
Do you have to use grease at all?
Ralph says
If I use lard will I get a lard ass? ????
Terry Martin says
Probably
JB says
😂😂
Paula says
Hi Stephanie,
I haven’t tried the recipe yet, but it sounds amazing! I just thought I should let you know that some guy named Brian Child has copied your recipe and has plagiarized your brief article to boot. Almost a complete copy+paste job. You most certainly weren’t given any credit for “his” recipe or “his” article. Here’s the link: XXXXXX
I know it may not make much of a difference to you, but it does bother me when someone grabs credit for someone else’s hard work.
Susie Q says
Snitch ! Lol
Mel says
Let it go. Leave it be. It’s a recipe. Much more wrong doings going on. Geez!!
James says
If you want traditional Red beans and rice stay away from cans!! Buy dried and soak them overnight. The unique flavor of red beans and rice comes from pickled pork, not ham hocks and can only be found around the Nawlins area. At least I haven’t been able to find them anywhere else along the gulf coast. Traditional red are usually served with sausage, Some folks just cut and add to the beans others fry sliced rounds and add to the beans, others just fry in lengths and serve on the side. Different strokes for different folks. One thing for sure there are as many red bean recipes as there are families for this southern dish. It is not unique to N.O. Most folks around N.O. use andouille sausage. I like the fried sausage as it flavors so much better and is closer to the Popeyes taste. You must also add bay leaves to your red beans as well as other spices. Use a potato masher to mash about a third of the beans. Cook them long and slow, most of the day is good, Serve them over long grain rice with french bread and real butter.
James says
Rather than lard try bacon grease (southern gold) we put it in most everything!! (well veggies anyway!!) LOL. Actually to me Popeye’s taste like its flavored from the grease of fried sausage. Since its a commercial product they may use some sort of flavoring in the product. Where I live we favor a sausage call connecuh. Its deep smoked sausage. The best I’ve ever tasted. combined with with a little dried basil, garlic powder, onion powder, and a shot or two of worchestershire and a little dash of white wine and you are on your way. Oh yea don’t forget to put a bottle Tabasco on the table.
Kat says
Bacon drippings add so much flavor! Never waste them.
Teresa says
James, you were reading my mind. Authentic red beans and rice do not come from a can!!!
Admiral says
Carmella brand beans is what we use inn Louisiana..use Blue Runner creole beans if you must use canned beans
Kathy Soule says
When I went to NOLA for mardi grais. We had a popeyes just a couple steps away from our hotel. I went for authentic red beans and rice. Had a bowl at every Cajun restraunt wr went to. The jury is in!! Popeyes might be a chain but they were the BEST. Lucky me I have a new new Popeyes going in my own neighbor hood.
Stephanie says
I think Popeyes makes great tasting food. I love their fried chicken too!
Al says
Me too
Lois says
You said you lard, can you use something else instead?
Stephanie says
Use another fat of your choice. I don’t know if you don’t want to use lard, a meat by-product, or if it is just an issue with pork.
Marisa Ferrer says
My family and I don’t eat pork. I appreciate the advice for the liquid smoke. Would butter be a good substitute instead of lard?
Jen says
We used schmaltz (chicken fat) and it came out great.
Stephanie says
That sounds wonderful. I will try that next time.
Annb says
We use a stick a butter in during about the last hour before you serve. Gives it a good creamy texture
Kyra says
Do you have crock pot version of this recipe? If so, I’d love to try it. I made this recipe and my family LOVED it!