Popeye's Red Beans and Rice
Popeye's Red Beans and Rice
Nutrition Facts
6
256.73
96.41
10.69g
16.45%
4.19g
20.97%
10.16mg
3.39%
308.37mg
12.85%
2.59mg
0.07%
36.10g
12.03%
0.79g
3.18%
0.01g
4.02g
8.04%
0%
0.03%
2.04%
8.14%
0.31%
0.18%
15%
0.01%
8%
0.01%
15%
0.01%
0.04%
0.12%
0.05%
0.06%
0.25%
Ingredients
- 1/2 lbs Smoked Ham Hock
- 48 oz Red Kidney Beans
- 1/2 tsp Salt
- 1/4 tsp Crushed Red Pepper
- 3 c Rice
- 1 1/4 c Water
- 1 tbsp Lard
- 1/4 tsp Black Pepper
- 1/4 c Lard
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Salt
(Note: originally recipe called for red beans in liquid. Should be able to add water and use dry red beans)
Cook and drain rice. Set aside. (want 4-5 cups cooked)
Pour 2 cans of beans with their liquid into a 2-quart saucepan. Add smoked ham hock and water. Simmer over medium heat for 1 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, beans and 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. 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 rice.
Cook and drain rice. Set aside. (want 4-5 cups cooked)
Pour 2 cans of beans with their liquid into a 2-quart saucepan. Add smoked ham hock and water. Simmer over medium heat for 1 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, beans and 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. 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 rice.