Low Sodium Copycat Popeyes Red Beans and Rice
Savor the iconic flavors of Popeyes without the guilt with this Low Sodium Copycat Red Beans and Rice recipe! Crafted to replicate the beloved fast-food favorite, this dish features tender red kidney beans simmered to perfection with unsalted vegetable stock and a vibrant blend of spices like smoked paprika, garlic powder, and thyme. A touch of liquid smoke adds the signature smoky depth, while fluffy white rice and fresh green onion garnish complete the meal with a touch of freshness. Perfect for health-conscious foodies, this recipe delivers bold, Southern-inspired flavor with significantly less sodium. Ready in about two hours, it's a hearty and wholesome dish ideal for family dinners or meal prep!
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans
- 4 cups Water
- 2 cups Unsalted vegetable stock
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried oregano
- 1 Bay leaf
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Liquid smoke
- 1 cup White rice
- 2 Green onions, sliced
Instructions
Rinse the dried red kidney beans thoroughly under cold water and remove any debris or damaged beans.
In a large pot, add the rinsed beans and 4 cups of water. Bring the water to a boil over high heat, then reduce to a simmer. Cover and let the beans cook for about 1 hour or until they are tender.
Drain the cooked beans and return them to the pot. Add the unsalted vegetable stock to the pot with the beans.
Stir in onion powder, garlic powder, smoked paprika, dried thyme, dried oregano, bay leaf, and black pepper. Simmer the mixture on low heat for another 30 minutes to allow the beans to absorb the flavors.
Add the liquid smoke to the beans, stir thoroughly, and continue to simmer for an additional 15 minutes.
While the beans are simmering, prepare the rice. In a separate pot, bring 2 cups of water to a boil and add the rice. Reduce the heat to low, cover, and let it cook for about 15 minutes, or until the rice is cooked through and the water has been absorbed.
Remove the bay leaf from the bean mixture. Using a potato masher or the back of a large spoon, slightly mash a portion of the beans to create a creamy texture while leaving some beans whole.
Serve a scoop of the beans on top of a serving of rice. Garnish with sliced green onions for added flavor and vibrancy.
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 7.5 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3179 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
