Copycat Popeyes Red Beans and Rice
Smoky, creamy red beans simmered with bacon and the holy trinity, served over white rice just like the Popeyes classic
40 minutes, 4 Servings
Smoky, creamy red beans simmered with bacon and the holy trinity, served over white rice just like the Popeyes classic
40 minutes, 4 Servings
Ingredients
| 4 slices | Bacon, chopped |
| 1 Tbsp. | Butter |
| 1/2 cup | Yellow onion, finely diced |
| 1/4 cup | Celery, finely diced |
| 2 cloves | Garlic, minced |
| 2 (15.5 oz.) cans | Canned red beans, drained and rinsed |
| 1 cup | Chicken broth |
| 1/2 tsp. | Onion powder |
| 1/2 tsp. | Garlic salt |
| 1 tsp. | Creole seasoning |
| 1/4 tsp. | Liquid smoke |
| 1/8 tsp. | Hot sauce |
| to taste | Salt |
| 3 cups | Cooked white rice |
| 2 Tbsp. | Fresh parsley, chopped |
Preparation
| 1. Cook the chopped bacon (4 slices) in a medium saucepan over medium heat until crisp, about 5 minutes. |
| 2. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan . |
| 3. Add the butter (1 Tbsp.) to the drippings and let it melt. |
| 4. Add the diced onion (1/2 cup) and celery (1/4 cup) and cook until softened, about 4 minutes. |
| 5. Add the minced garlic (2 cloves) and cook until fragrant, about 30 seconds. |
| 6. Stir in the red beans, chicken broth (1 cup), onion powder (1/2 tsp.), garlic salt (1/2 tsp.), creole seasoning (1 tsp.), liquid smoke (1/4 tsp.), and hot sauce (1/8 tsp.). |
| 7. Bring the mixture to a boil, then reduce the heat and simmer, covered, for 15 minutes. |
| 8. Remove about 1 cup of the beans with a slotted spoon and set aside. |
| 9. Mash the remaining beans in the pan with a potato masher until mostly smooth. |
| 10. Return the reserved whole beans and the cooked bacon to the pan and stir to combine. |
| 11. Simmer, uncovered, for 5 more minutes, until thickened. |
| 12. Season with salt to taste. |
| 13. Spoon the beans over the cooked rice (3 cups). |
| 14. Garnish with the chopped parsley (2 Tbsp.) before serving. |
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