Recipe(tried): Popeye's Red Beans and Rice (using ham hock, copycat recipe)
Side Dishes - Rice, GrainsThis one is a little spicy!
POPEYE'S RED BEANS AND RICE
3 cans red beans (15.5 or 16 oz each), drain one can
1/2 lb to 3/4 lb smoked ham hock
1 1/4 cups water
1/2 tsp onion powder
1/2 tsp garlic salt
1/4 tsp ground red pepper (cayenne)
1/2 tsp salt or to taste
1/4 cup plus 1 tbsp lard
1/4 tsp fresh ground pepper
4 to 5 cups premium long grain rice, cooked and drained
Pour 2 cans of beans in a 2 quart pan; add smoked ham hock and 1 1/4 cups water. Simmer on medium heat for an hour until the meat starts to loosen from the bone. Remove from heat and cool until the hock is cool enough so the meat may be removed from the bone.
Place the meat, the 2 cans of undrained beans and their liquid in a food processor. To the mixture add onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds, beans should be chopped and liquid thick.
Now add the third can of beans that have been drained of their liquid. Process just for a second or two you want these beans to remain almost whole. Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve.
Serve over a premium cooked and drained long grain rice.
POPEYE'S RED BEANS AND RICE
3 cans red beans (15.5 or 16 oz each), drain one can
1/2 lb to 3/4 lb smoked ham hock
1 1/4 cups water
1/2 tsp onion powder
1/2 tsp garlic salt
1/4 tsp ground red pepper (cayenne)
1/2 tsp salt or to taste
1/4 cup plus 1 tbsp lard
1/4 tsp fresh ground pepper
4 to 5 cups premium long grain rice, cooked and drained
Pour 2 cans of beans in a 2 quart pan; add smoked ham hock and 1 1/4 cups water. Simmer on medium heat for an hour until the meat starts to loosen from the bone. Remove from heat and cool until the hock is cool enough so the meat may be removed from the bone.
Place the meat, the 2 cans of undrained beans and their liquid in a food processor. To the mixture add onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds, beans should be chopped and liquid thick.
Now add the third can of beans that have been drained of their liquid. Process just for a second or two you want these beans to remain almost whole. Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve.
Serve over a premium cooked and drained long grain rice.
MsgID: 147529
Shared by: Kyra Kilian, VA
In reply to: ISO: Schlotzsky's Red Beans and Rice (nt)
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Kyra Kilian, VA
In reply to: ISO: Schlotzsky's Red Beans and Rice (nt)
Board: Copycat Recipe Requests at Recipelink.com
- Read Replies (2)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: Schlotzsky's Red Beans and Rice (nt) |
Jim Lindsay Spfld., MO | |
2 | Recipe(tried): Red Beans and Rice (Not Schlotzsky's, Time-Life, 1970's) |
Jackie/MA | |
3 | Recipe(tried): Popeye's Red Beans and Rice (using ham hock, copycat recipe) |
Kyra Kilian, VA |
ADVERTISEMENT
Random Recipes from:
Side Dishes - Rice, Grains
Side Dishes - Rice, Grains
- Baked Onions with Rice, Apple and Nut Stuffing
- Martin Katz's Risotto All'erbe (with spinach and arugula, Italian)
- Shrimp Fried Rice
- Mushroom Rice (serves 2)
- Pressure Cooker Fragrant Vegetable Couscous (with chickpeas, raisins and nuts)
- Pancetta and Pea Risotto
- Kentucky Rice Casserole (using cream of mushroom soup and pecans)
- Texas Roadhouse Seasoned Rice (copycat recipe)
- Crisp Shallot Rice (steamed rice tossed with fried shallots)
- Mid-East Pilaf (with cashews, raisins, and dried apricots)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute