Red Beans and Rice: Look out Popeye's!

As some of you who read my blog regularly may know, I'm a big fan of Popeye's restaurant's red beans and rice. There is something about the creamy, smoky, spicy flavor that just hits the spot, and makes going into a fast-food place worth it every once in a while. But of course I'm also very into organic and healthy food, so I set out to find a recipe I could make at home with my own ingredients.

I found a surprising amount of activity online, with people claiming to have the "real" recipe. I even tried one that involved rendering the fat from a ham hock and adding it to a can of beans with a few other added spices. It was not good. So I gave up for a while.

Then the other day I woke up in the morning with a eureka moment of insight. What if I cook the beans with the ham hock? So I tried it and it was good. Very good! And simple. Oh so simple. It's the kind of thing I would make once a week for dinner, if all my kids would eat it. It was even the first time I successfully soaked beans overnight! I used red kidney beans, since I looked high and low for dried "red beans" and couldn't find them. I'm curious if the two are actually separate varieties (please let me know, if you know for sure!).

So here's my recipe:

Maria's Red Beans and Rice

Ingredients:

1 pound dried red kidney beans
Lots of water
1 organic smoky ham hock
Salt to taste
Brown rice
Butter
Cayenne pepper and olive oil (optional)

Directions:

1. Put the dried beans in a pot and cover liberally with water, and let them soak overnight.
A few hours before you're ready to eat, drain the beans and put them back in the pot with the ham hock and salt, and cover with new water.

2. Cook the beans and ham slowly and steadily for two to three hours. Mash up some of the beans with a potato masher or the back of a spoon.

3. Cook the brown rice with butter (use whatever amount you're comfortable with, but honestly, the more the better).

4. Layer the beans and rice in a bowl and enjoy!

If you prefer them spicy (which Popeyes' are), put some cayenne pepper powder in a small skillet (I prefer cast-iron) with a little olive oil and heat until it sizzles (don't let it burn). Pour over the rice and bean mixture to your desired hotability. Or just add your favorite hot sauce.

For more from Maria Rodale, go to Maria's Farm Country Kitchen.

 

 

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Comments

[JDM73]

Red beans and rice...one of the greatest of life's simple pleasures :)

[Idytme]

I didn't even grow up in the South and my Mom always used a ham hock with beans, either white bean and ham soup or with baked beans. In fact she was pretty proud that in her fifties she figured out how to make vegetarian baked beans! And I don't understand your comment about soaking beans. To soak them, you put them in water overnight. They just need time to take up the water. I've tried a couple of bean recipes without soaking because I have been recently told that you only have to cook them longer, but to my mouth soaking does make a difference to the final texture.

[branchwater1113]

Pinto beans - or Anaszis, if you can find 'em.
Try it with corn bread - made with some sugar in the batter or with jalapenos - instead of rice.
If you really want to feel like you're back in the country, add some collards or other greens, simmered down for hours with an (un)healthy dose of ham fat.
Ain't sophisticated, but mmmm it's good!

[JusticeGKR]

Thanks for the recipe. My family knows I'm always looking for New Orleans red beans and rice recipes.
A whole lot of people could have told you about using a ham hock piece, but I haver heard of an "organic" ham hock. How much do they cost?

[HPdevotee]

Beans and rice...Yum.

It's a staple in our home. I use a pressure cooker and a meaty ham hock. Just like your recipe, soak beans overnight* (never in salt water as this will make the skins tough). Then 2 hours before you want to eat drain the beans refill with fresh water. Add 1 bay leaf and 1-2 tsp. of cumin, 1 medium onion (cut in half) and 1 tsp. of garlic (minced) Follow directions of pressure cooker (mine takes 35-40 mins. for a pound of beans). After removing PC lid, bring once again to a slow boil and cook till it is the consistency you like. Before serving add 2 Tbs. of olive oil and 1 Tbs of vinegar (Cuban style)
enjoy!

* If your anything like me and forget to soak your beans overnight..you can also just hard boil them for about 10-15 mins, let set in the hot water till cool and then they should be good to go. Overnight is the best but this helps in an emergency. :)

[Vickster]

After reading Maria's article and all these comments, I've got me a hankering for red beans and rice. Guess I better start soaking them beans!

[itsmyparty]

I had a Puerto Rican room mate for awhile who used to make beans and rice with salad often.She shared.I loved it and have lately taken to making it myself.Thanks for the recipe:-)

[NOLAtoNYC]

I spent the first 25 years of my life in New Orleans; consequently I ate red beans and rice almost every single Monday during that period of time. I have three tips for cooking them: first, use Camellia Brand Red Beans (my parents ship them up to me). Second, if you're able to, crack the ham bone before cooking it down with the beans. The marrow will leak out and give the gravy the PERFECT consistency (without having to mash any of the beans). Lastly, use some paprika to perfect the flavor and color.

Why Monday? Well, historically Monday was wash day and the beans could cook all day, and the hambone from Sunday's lunch could be easily saved and used.

[Pema]

we wernt poor but i sure do love beans, delicous.... they are so healthy for us. i like that brown rice is used.

[jennyjen]

My family moved to New Orleans when I was 18. I was stunned on the first Monday of work at my new waitress job at The Red Onion in Metairie. People were ordering nothing but red beans and rice - mostly business men in expensive suits. I learned to love it too and like everyone in New Orleans I began to follow the tradition of eating it for lunch on Mondays.

I also like the Popeye's beans and rice - but ever since I put a serving in the fridge for a day I avoid it. It turned white from all the fat in it. Much better to make it at home.

Also try these ideas with black beans.

Here is a tip a nutritionist told me - beans and rice + eggs = perfect protein.

[AnnieFay]

Maria, what I've done with success is put a ham bone (leftover from a shank portion ham, with some meat left on it) in a slow cooker with about a pound of dried beans (so far Anasazi have tasted best, but pinto beans will work as well, or any dried bean you like), cover with water, put in flavors you like such as chopped jalapeno, chipotle (nice smoky flavor), and/or roasted poblano peppers, onion or leek, parsley, garlic, cumin, etc - put on low and leave for work; when I come home it's ready and delicious. I serve with white or brown rice, and don't salt until ready to eat. Saves the step of soaking the beans overnight, uses ham that's hard to remove from the bone, and is a pretty inexpensive meal.

[odrive]

Yes, the red beans are different from red kidney beans. You want to look for small red beans, if you can get them in your area. Also, a good cheat to getting the flavor right, is using Tony Chachere's Creole Seasoning. That will give it the initial bite.

[BadBob420]

Yes, res beans are different than kidney beans. Red beans are a little smaller and not so kidney shaped. That being said, most places use kidney beans because red beans are really hard to find.

[Konnie]

all you had to do was ask someone who grew up poor - white or black with a southern cook in the family..........