Popeye's Red Beans and Rice II |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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THIS IS NOT THE RECIPE FROM TODD WILBUR!!!! This recipe was found on cajun cooking and then I made changes to it myself. I'm still a southerner at heart so usually make my own recipe of red beans and rice, but every now and then I crave Popeye's. This recipe is not health conscious. Ingredients:
1/4 cup pork fat |
2 (15 ounce) cans red beans or 2 (15 ounce) cans kidney beans |
1/2 cup water |
1/2 teaspoon brown sugar |
1/8 teaspoon salt |
1 dash garlic powder |
1 dash onion powder |
1 dash hot pepper sauce |
2 1/4 cups water |
1/4 cup butter |
1/4 teaspoon salt |
1 cup rice |
Directions:
1. Melt pork fat. Combine 1/4 cup pork fat with one 15-ounce can red beans plus liquid in a medium saucepan. Add 1/2 cup water, brown sugar, 1/8 teaspoon salt, garlic powder, and onion powder. Bring mixture to a boil, then reduce heat and simmer for 20 minutes. Use a potato masher to smash beans into a paste-like consistency. Add entire contents of remaining can of beans to the mixture and cook for an additional 10 minutes.
2. Prepare rice for 4 servings. For Uncle Ben's converted rice you bring 2 1/4 cups water to a boil. Add 1/4 cup butter and 1/4 teaspoon salt. Add 1 cup of rice, reduce heat to low and simmer rice for 20 minutes or until tender.
3. To prepare each serving scoop 1 cup of beans into a bowl. Add 1 cup of rice on top of the beans and serve.
4. ****If you can't find pork lard - Buy 2 pounds of smoked ham hocks and render the fat from the smoked ham hocks. Preheat oven to 375 degrees and place the ham hocks in a deep pan. Cover pan with foil and bake for 4 to 5 hours or until 1/4 cup of fat has rendered from the hocks.
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