Tsr Version Of Popeyes Red Beans Rice By Todd Wilbur Recipes

POPEYE'S RED BEANS AND RICE II

Popeye's Red Beans and Rice II image

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.

Provided by Jencathen

Categories Rice

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.

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