Craving Popeye’s red beans and rice? This Copycat Popeye’s Red Beans and Rice Recipe is smoky, creamy, and downright delicious. Easy, budget-friendly, and better than takeout!
I’ll never forget my first bite of Popeye’s Red Beans and Rice—it was love at first scoop. The creamy beans, the smoky ham hock, the perfectly fluffy rice—it was comfort food at its finest.
And yet, every time I hit the drive-thru, I somehow left with way more than just red beans and rice (because who can resist a biscuit or three?). That’s when it hit me: why not make it at home?
So, I got to work—testing, tweaking, and taste-testing (tough job, right?). And after several delicious attempts, I finally nailed it. This recipe tastes just like Popeye’s, but better because you can make a whole pot for the cost of a single side.
Why You’ll Love This Copycat Popeye’s Red Beans And Rice Recipe?
- Tastes Just Like the Original – That creamy, smoky, perfectly seasoned goodness? It’s all here.
- Budget-Friendly & Easy – A few pantry staples and a little patience, and you’ve got a restaurant-quality dish.
- Meal-Prep Magic – This dish gets better with time, making it perfect for leftovers.
- Customizable – Want it spicier? Meatier? Vegetarian? It’s totally up to you!
Ingredient Notes:
If you want authentic flavor, you need the right ingredients. Here’s what makes this dish so good:
- Red Beans – Canned for convenience, but if you’ve got time, dried beans work too.
- Smoked Ham Hock – The key to that deep, smoky flavor. No ham hock? Use smoked turkey or even a splash of liquid smoke.
- Lard – This is what makes it silky smooth. Swap it for butter or olive oil if needed.
- Garlic Salt & Onion Powder – Simple, but essential for that classic Popeye’s taste.
- Red Pepper & Black Pepper – Just enough spice to keep things interesting. Want more heat? Add some cayenne!
- Cooked Long Grain Rice – Fluffy and separate grains work best, so avoid anything too sticky.
How To Make Copycat Popeye’s Red Beans And Rice?
This recipe isn’t complicated—it’s mostly hands-off, which means you can kick back while the flavors develop.
Step 1: Simmer the Beans & Ham Hock
Start by dumping two cans of red beans (with liquid) into a saucepan. Toss in the ham hock and some water, and let it simmer for about an hour. This is where the magic happens—the meat gets tender, and the beans soak up all that smoky goodness.
Step 2: Blend for That Creamy Texture
Once the ham hock has cooled, remove the meat from the bone and add it back to the beans. Now, here’s the trick: transfer most of the beans to a food processor along with the garlic salt, onion powder, red pepper, black pepper, salt, and lard. Pulse it for just a few seconds—you want it creamy, but not baby food smooth.
Step 3: Keep Some Beans Whole
Drain the third can of beans and stir them into the blended mixture. This keeps the dish from being too smooth—Popeye’s has that perfect mix of creamy and chunky, and this step locks it in.
Step 4: Let It Simmer Again
Pour everything back into the pot and simmer it on low heat, stirring often, until it thickens.
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Step 5: Serve Over Hot Rice
Scoop the red beans over a mound of steaming, fluffy rice, and dig in. That’s it—you just made Popeye’s Red Beans and Rice at home!
Storage Options:
Got leftovers? Lucky you—this dish gets even better overnight.
- Fridge: Store in an airtight container for up to 5 days. Reheat on the stove or in the microwave with a splash of water to loosen it up.
- Freezer: Freeze the beans in portions for up to 3 months. Thaw overnight in the fridge and reheat low and slow.
- Rice Tip: Store it separately to keep it from getting mushy!
Variations and Substitutions:
Want to mix things up? Here are some fun ways to tweak this recipe:
- Make It Spicy: Add a diced jalapeño or a few dashes of hot sauce.
- No Ham Hock? Use smoked turkey, bacon, or even a teaspoon of liquid smoke.
- Vegetarian Twist: Skip the meat and use smoked paprika for that deep, smoky flavor.
- Healthier Swap: Use olive oil instead of lard and go for low-sodium beans.
What to Serve with Copycat Popeye’s Red Beans And Rice?
While this dish is a meal on its own, it pairs beautifully with:
- Fried Chicken – Because Popeye’s does it best.
- Cornbread – Sweet, buttery, and perfect for soaking up the sauce.
- Coleslaw – A crunchy, tangy contrast to the creamy beans.
- Fried Okra – Because why not?
Frequently Asked Questions:
Can I use dried beans instead of canned?
Absolutely! Just soak 1.5 cups of dried red beans overnight, then simmer them with the ham hock for 2-3 hours until tender.
Can I make this in a slow cooker?
Yep! Add everything (except the lard and last can of beans) to a slow cooker and cook on low for 6-8 hours. Blend part of the beans, stir in the last can, and let it cook for 30 more minutes.
How do I make it extra creamy?
Blend more of the beans! You can also add a splash of heavy cream for extra richness.
If you love Popeye’s Red Beans and Rice, this homemade version is about to be your new favorite. It’s smoky, creamy, and crazy easy to make. Plus, it’s budget-friendly and better than takeout.
So, what do you think? Did this recipe hit the spot? Have any fun variations? Drop a comment and let me know—I’d love to hear how yours turned out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Copycat Popeye's Red Beans And Rice Recipe
Ingredients
- 3 16-ounce cans red beans (2 cans with liquid, 1 can drained)
- ½ – ¾ pound smoked ham hock
- 1 ¼ cups water
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt or to taste
- 5 tablespoons lard
- ¼ teaspoon freshly ground black pepper
- 4 – 5 cups cooked long-grain rice for serving
Instructions
Prepare the Beans and Ham Hock
- In a medium saucepan, combine two cans of red beans (including their liquid), smoked ham hock, and water. Bring to a gentle simmer over medium heat and allow it to cook for approximately one hour, or until the ham hock becomes tender, and the meat starts separating from the bone.
Blend for the Ideal Texture
- Remove the pot from heat and allow the ham hock to cool slightly. Once manageable, remove the meat from the bone and discard any excess fat or bone.
- Transfer the cooked beans, ham hock meat, and remaining liquid to a food processor. Add onion powder, garlic salt, red pepper flakes, salt, lard, and black pepper. Pulse the mixture for only a few seconds until a thick, creamy texture develops—be careful not to over-blend.
Incorporate Whole Beans for Texture
- Drain the third can of red beans and add them to the blended mixture. Pulse the food processor for 1–2 seconds just to incorporate the whole beans while keeping some of their texture intact.
Simmer and Thicken
- Return the blended mixture to the saucepan. Cook over low heat, stirring frequently, for 10–15 minutes or until the mixture thickens to the desired consistency. Adjust seasoning as needed.
Serve Over Rice
- Spoon the red bean mixture over freshly cooked long-grain rice and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
