Quote:
Originally Posted by Stewie
Someone needs to reverse engineer Popeye's Chicken RB&R. I don't know if they're the real deal, but I love them.
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Title: Popeye'S Red Beans And Rice
Yield: 4 Servings
Ingredients
1 beans:
30 oz red kidney beans
1 1/2 ts white pepper
1/4 ts paprika
4 tb butter
1/4 ts garlic powder
1 rice:
1 1/2 c quick-cooking rice
1 1/2 c water
2 tb butter
1/2 ts garlic salt
Instructions
Pour the beans with their liquid into a large saucepan. Turn the
heat to medium. Add the pepper, paprika, butter and garlic powder.
When the beans begin to boil, use a fork to mash some of them against
the side of the pan. Stir the mixture constantly. In about 20
minutes, the beans will reach the consistency of refried beans.
Prepare the rice, using the 2 tbsp butter and and 1/2 tsp garlic salt
instead of following package
directions. To seve, pour 1/2 cup of beans into a bowl and scoop the
same amount of rice on top of the beans.
Recipe By : More Top Secret Recipes
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3 (16 oz.) cans red beans - 2 cans with liquid, 1 can drained
1/2 to 3/4 lb. smoked ham hock
1 1/4 C. water
1/2 tsp. onion powder
1/2 tsp. garlic salt
1/4 tsp. red pepper
1/2 tsp. salt or to taste
1/4 C. + 1 T. lard
1/4 tsp. freshly-ground black pepper
4 to 5 C. long grain rice, cooked and drained
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.
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.