Popeyes Red Beans and Rice copycat recipe by Todd Wilbur
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Popeyes Red Beans and Rice

Score: 4.13. Votes: 16
In stock (1 item available)
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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 the 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.

Can't get enough Popeyes? Find all of my recipes here

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
  • 1/2 cup water
  • 1/2 teaspoon dark brown sugar
  • 1/8 teaspoon salt
  • Pinch garlic powder
  • Pinch onion powder
  • 2 1/4 cups water
  • 1/4 cup (1/2 stick) butter
  • 1/4 teaspoon salt
  • 1 cup converted rice
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    • Instructions

      1. Combine the pork fat with one 15-ounce can of red beans (plus the liquid) in a medium saucepan. Add the water, brown sugar, salt, garlic powder, and onion powder. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes. Use a potato masher to smash the beans. They should have a pasty texture, like refried beans. Add the entire contents of the remaining can of beans to the mixture and cook for an additional 10 minutes. 

      2. Prepare the 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 rice, reduce the heat to low and simmer for 20 minutes or until tender. 

      3. To prepare each serving, scoop 1 cup of beans into a bowl. Add 1 cup of rice on top of the beans and serve.

      Makes 2 large servings.

Average rating:

Score: 4.13. Votes: 16
Rating of votes (16)
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Jun 3, 2016, 22:00

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

Feb 15, 2016, 22:00

This is the closest recipe I've found to the original. Tweak if you must according to preference, but don't change it all up and then give a crappy one-star rating. That's just rude!

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