Tsr Version of Popeyes Red Beans Rice by Todd Wilbur
Recreate the bold, savory flavors of a beloved Southern classic with Todd Wilbur's "TSR Version of Popeyes Red Beans and Rice." This spot-on copycat recipe combines hearty red kidney beans and pinto beans, slowly simmered with a smoky ham hock to develop deep, authentic taste. A perfect blend of garlic powder, onion powder, cayenne, and black pepper gives this dish its signature kick, while mashing some of the beans creates the creamy texture fans adore. Served atop fluffy long-grain white rice, this comforting dish comes together in just over an hour, making it ideal for weeknight dinners or potluck gatherings. Learn how to bring the irresistible taste of Popeyes right into your own kitchen with this easy, flavor-packed recipe.
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Recipe Information
Ingredients
- 2 cups Canned red kidney beans
- 1 cup Canned pinto beans
- 1.5 cups Water
- 1 Smoked ham hock
- 3 tablespoons Unsalted butter
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.25 teaspoons Cayenne pepper
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 2 cups Cooked long grain white rice
Instructions
1. Place the red kidney beans and pinto beans in a medium saucepan. Add water and stir to combine.
2. Add the smoked ham hock to the pot, ensuring it is partially submerged in the liquid. Bring the mixture to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover the pot with a lid, and let simmer for 45 minutes to an hour. Stir occasionally to prevent sticking.
4. Remove the ham hock from the pot. Shred any meat from the bone, then return the shredded meat to the pot, discarding the bone.
5. Add the unsalted butter, garlic powder, onion powder, cayenne pepper, salt, and black pepper to the beans. Stir well to incorporate.
6. Using a potato masher or the back of a wooden spoon, mash some of the beans in the pot to create a creamy consistency, leaving some beans whole for texture. Adjust seasoning with salt and pepper if needed.
7. To serve, scoop a generous portion of red beans onto a plate or bowl. Top with cooked white rice. Serve warm and enjoy!
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 3920 mg | 170% | |
| Total Carbohydrate | 228.2 g | 83% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 3.4 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2649 mg | 56% | |
*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.
