Recipe by Jencathen
THIS IS NOT THE RECIPE FROM TODD WILBUR!!!! This recipe was found on cajun cooking and then I made changes to it myself. I'm still a southerner at heart so usually make my own recipe of red beans and rice, but every now and then I crave Popeye's. This recipe is not health conscious.
Top Review by anniejt12_7178319
This very well could have been spot on had I followed the recipe perfectly. I only had dried red beans, so I cooked the whole bag and seasoned only with the ingredients in the recipe. I used bacon fat and then poured the needed water into the pan I used to cook the bacon to deglaze it. Then I poured that water in with the cooked beans. The flavor was good, the best red beans and rice I've ever made, but I think it would have been perfect if I'd had the exact amount of beans.
- 1⁄4 cup pork fat
- 2 (15 ounce) cans red beans or 2 (15 ounce) cans kidney beans
- 1⁄2 cup water
- 1⁄2 teaspoon brown sugar
- 1⁄8 teaspoon salt
- 1 dash garlic powder
- 1 dash onion powder
- 1 dash hot pepper sauce
- 2 1⁄4 cups water
- 1⁄4 cup butter
- 1⁄4 teaspoon salt
- 1 cup rice
Directions See How It's Made
- Melt pork fat. Combine 1/4 cup pork fat with one 15-ounce can red beans plus liquid in a medium saucepan. Add 1/2 cup water, brown sugar, 1/8 teaspoon salt, garlic powder, and onion powder. Bring mixture to a boil, then reduce heat and simmer for 20 minutes. Use a potato masher to smash beans into a paste-like consistency. Add entire contents of remaining can of beans to the mixture and cook for an additional 10 minutes.
- Prepare rice for 4 servings. For Uncle Ben's converted rice you bring 2 1/4 cups water to a boil. Add 1/4 cup butter and 1/4 teaspoon salt. Add 1 cup of rice, reduce heat to low and simmer rice 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 serve.
- ****If you can't find pork lard -- Buy 2 pounds of smoked ham hocks and render the fat from the smoked ham hocks. Preheat oven to 375 degrees and place the ham hocks in a deep pan. Cover pan with foil and bake for 4 to 5 hours or until 1/4 cup of fat has rendered from the hocks.