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Popeyes Red Beans and Rice

By Todd Wilbur


Score: 4.29. Votes: 14
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I first created the clone for this Cajun-style recipe back in 1994 for the second TSR book, More Top Secret Recipes, but I've never been overjoyed with the results. After convincing a Popeyes manager to show me the ingredients written on the box of red bean mixture, I determined the only way to accurately clone this one is to include an important ingredient omitted from the first version: pork fat. Emeril Lagasse—a Cajun food master—says, "pork fat rules," and it does. We could get delicious smoky fat from rendering smoked ham hocks, but that takes too long. The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or eat it!), then use 1/4 cup of the fat for this hack. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will be a fine substitute.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 1/4 cup smoky pork fat (from cooking 4 to 5 slices of bacon)
  • Two 15-ounce cans red beans
  • ...

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Average rating:

Score: 4.29. Votes: 14
Rating of votes (14)
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Nancy
Jun 3, 2016, 22:00

Love it,turns out great ever time. This is a must fix.

marie
May 26, 2016, 22:00

I used butter and liquid smoke instead of bacon fat. I added more garlic powder and salt. Beans are bland so you have to amp up the seasoning according to your taste.