Popeye’s Red Beans and Rice brings the authentic taste of Louisiana to your table with creamy red beans seasoned with Cajun spices and served over tender, fluffy white rice. This beloved Southern classic is one of Popeye’s most requested recipes, and for good reason. It’s inexpensive, filling, and delivers that unmistakable Louisiana flavor that keeps customers coming back. This copycat version actually surpasses the original by using real ham hock for a deeper, smokier flavor.
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What Makes Popeyes Red Beans and Rice So Good?
While Popeyes is famous for their chicken, their Red Beans and Rice stands as an equally impressive Southern classic. This dish captures the heart of Louisiana cooking with its rich, creamy texture and authentic Cajun seasoning. The combination of tender beans, aromatic spices, and fluffy rice creates a comforting meal that’s both satisfying and affordable. The flavors actually improve overnight, making it perfect for meal preparation.
Why You Should Try This Copycat Recipe for Red Beans and Rice
This version surpasses even Popeye’s because it uses a real ham hock. Southern cooks traditionally love ham hocks for the deep, meaty, smoky flavor they impart to their beans, but the Popeyes Red Beans and Rice recipe doesn’t include it.
If you can find one, use it, but if you would rather not, see below for a budget-friendly vegetarian alternative.
Popeye’s Red Beans and Rice Ingredients
To make this Popeyes Red Beans and Rice recipe, you’ll need:
For the Red Beans:
- Canned red beans – Foundation of the dish, providing protein and creamy texture when properly prepared
- Smoked ham hock – Delivers essential smoky depth and authentic flavor that elevates this above the original
- Water – Acts as a cooking medium and helps control consistency while allowing flavors to meld properly
- Onion powder – Provides consistent savory flavor throughout without adding texture
- Garlic salt – Delivers garlic flavor and necessary seasoning in one convenient ingredient
- Red pepper flakes – Add subtle heat and authentic Cajun spice profile
- Salt – Enhances all flavors while helping break down beans for proper texture
- Lard – Creates rich mouthfeel and authentic Southern taste
- Ground black pepper – Provides warmth and depth while complementing the ham’s smokiness
For Serving:
- Long grain white rice – Provides proper texture and absorbs flavors beautifully
Ingredient Notes
A larger ham hock means more flavor. Select one weighing half a pound or more. If you don’t want to use a ham hock, 1/4 teaspoon of liquid smoke is a good alternative.
If you want a vegetarian version of this recipe, leave out the ham hock and replace the lard with three tablespoons of olive oil.
Please use good-quality rice with this. We did not like the results with Minute Rice, but Success Rice boil-in-the-bag did come out well. This recipe lets you make Popeye’s Red Beans and Rice at home.
How to Make Red Beans and Rice Like Popeyes
To prepare this copycat Popeyes Red Beans and Rice:
- Empty two cans of beans into a medium saucepan. Add the ham hock and water.
- Bring the uncovered beans to a simmer over medium heat. Cook for about an hour until the meat is tender. Keep an eye on the beans to ensure they never come to a full boil or dry out.
- Take the pot off the stove and allow it to sit until the ham hock is cool enough to handle. Remove the meat from the bone and dice it into small pieces.
- Discard the bone and return the meat to the pan. Stir in the remaining seasonings and the lard.
- Use an immersion blender to puree the beans for only a few seconds to help break them up. If you don’t have a stick blender, you can use a food processor.
- Dump in a can of drained red beans and pulse once or twice to break them up. If you are using a food processor, return the bean mixture to the pan.
- Stir the uncovered beans over low heat for a few minutes to warm them evenly, and serve with fluffy white rice on top.
How To Serve Red Beans and Rice
Spoon the red beans into a bowl. Spoon hot white rice in the center of the red beans. Try garnishing with a few slices of green onions or scallions for a pop of color and extra flavor. Serve with hot sauce on the side.
What Goes With Red Beans and Rice?
Red beans and rice are a hearty main course, but they are often served as a side dish with fried chicken. Other sides that go with them include mac’ n cheese, biscuits, and coleslaw.
Storage & Reheating Instructions
- Refrigerator Storage: Store cooled beans in airtight containers for 3 days. The flavors improve with time.
- Freezing: Freeze in portion-sized freezer bags for up to 3 months. Individual portions make convenient, quick meals.
- Reheating Method: For best results, reheat beans in a 350°F oven in a covered casserole dish with a splash of water for 15-20 minutes. Prepare fresh rice for optimal texture.
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Enjoy rice? Check out my favorite rice recipes
Be sure to look at more of the best side dishes and copycat restaurant recipes.
Popeyes Red Beans and Rice Copycat Recipe
Ingredients
- 3 cans red beans
- 1 smoked ham hock (1/2 to 3/4 pound) (or substitute with 1/4 teaspoon liquid smoke)
- 1 1/4 cups water
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 3 tablespoons lard
- 1/4 teaspoon freshly ground pepper
- 4 cups cooked long grain rice for serving
Instructions
- Pour 2 cans of beans into a 2-quart saucepan along with the ham hock and water.
- Simmer on medium heat for an hour, until the meat starts to loosen from the bone.
- Remove from the heat and cool until the ham hock is cool enough to handle.
- Remove the meat from the bone, and place the meat, beans, and liquid from the pot in a food processor.
- Add the onion powder, garlic salt, red pepper flakes, salt, and lard.
- Process for only 4 seconds. The beans should be chopped and the liquid thick.
- Drain the remaining can of beans and add it to the processor.
- Process for just a second or two; you want these beans to remain almost whole.
- Pour everything back into the pan and cook slowly on low heat, stirring often, until you’re ready to serve.
- Serve over rice.
Video
Notes
- 🫘 Bean Basics: Never let beans reach a full boil – gentle simmer maintains texture and prevents mushiness.
- 🍖 Ham Hock Help: Choose hocks weighing 1/2 pound or more for optimal flavor infusion.
- 🍚 Rice Right: Skip instant rice – long-grain traditional rice provides the authentic texture.
When you say”red beans,” are they called that, or is it a light red kidney bean?
Light red kidney beans are different, their skins are tougher. Kroger’s has a canned red bean. Lots of stores carry them. I would think chili beans are an acceptable substitution.
I had no clue about the red beans having a thinner skin. It’s why my Mom always used, and I just followed along. Thank you for making this clear to me. I will try red beans soon.
Our dry beans are normally from Camelia dry red beans. You can also use Blue Runner dry red beans. Blue Runner also makes them in a can
Your video is about as different from your instructions as one can get.
I guess maybe it doesn’t matter?
I’m betting the bacon fat is what makes it!
I’ll try the written instructions and see what happens…
Per recipe, you put food in food processor. In the video, u don’t put anything in food processor, u cook everything down in pot. Which should it be? Or do u get same results ?
How about the popeyes biscuits recipe? Please. …
I will see what I can do.
OMG I’m so glad I found you ????????????????
Can’t wait to try red beans & rice
Fantastic! !! Thank you so much #!! My husband and I love your recipes! !!
I am glad you enjoy the recipe! Remember you made the dinner, I didn’t make your dinner.
What will the difference be if lard is omitted??
The taste will be a little different. Lard has a unique flavor.
i am going to make this ! I love Popeyes red beans and rice. Yummy
Hamhock type o
If you decide to omit the hammock because I don’t eat pork and use the liquid smoke is there a difference in cooking time
I made this tonight using one can of beans, reducing the other ingredients, without the ham hock. I didn’t cook it as long and used a potato masher rather than a food processor. It was so good!!
Here’s what I did:
On can kidney beans
One can beef broth
One can coconut milk
The following to taste:
Salt and pepper
Liquid smoke
Cayenne
Cumin
Your recipe sounds very creative!
Must try this!
I tried it. I didn’t have a ham hock so I tried Andouille. That didn’t work too well. It seemed to lack flavor. I guess I’ll try again another time when I can get my hands on a ham hock.
Love this i did add more water creole seasoning and smoked paprika. the color was a little milky i used used canned red beans not kidney beans i dont know if that would have made a difference in color or if using dried beans would be better. I would for sure make them again. Thank you!
I’ve made this several times now, it’s on point. Love it, absolutely delicious!
I tried this recipe and use smoked Turkey necks along with liquid smoke instead of pork. It didn’t taste like Popeye’s, but it was mighty good! Especially after marinating a few days. Thanks Stephanie!
I’m willing to try and I will comment on the results of the exact recipe everyone’s taste is different and non controversial although I’ve never cooked with lard, or canned beans except chili … I find dry red beans tend to ‘cream’ up .. Thicken up on their own when cooked with sausage and some cooking oil. Again I know the canned beans were for times sake …. And they rock… I’m questioning the lard???? So much? Nes pa… If you cook 2 lbs. Of red beans on an off day you can have a healthy addition for 4 meals! Over rice the first night, chili the second, tacos the third , and be creative!!!! Rite!!!!
AWESOME recipe!!! I just used this to make red beans and rice to go with my fried Tilapia dish. I will probably never go to Popeyes again. I modified the recipe a little and left out the lard and used smoked neck bones instead. D-E-L-I-C-I-O-S!
Gosh, I love red beans and rice, what a great comfort dish!
this looks mind blowingly good!
Thank you very much.
Stephanie my husband is going to ADORE you for this recipe! Thank you!!!
Al Copeland owner of Popeyes and Copelands was a friend of ours. He only used Liquid smoke in his red beans, no meat. You can look if you buy some and you will not find one speck of meat…otherwise the recipe looks great……
Try the liquid smoke and let us know…what you think….Al Copelands biscuits were also his mother in laws recipe…not that you needed this much information.
Do you know what brand and type of liquid smoke was used in red beans? Is it something we can buy in the supermarket? Where?
You can buy this in the grocery store. You can purchase this near the barbeque sauces and other condiments.
I made mine similar to copycats recipe, but it still didn’t taste like Popeyes. Then I added the liquid smoke. Bingo ……that’s just what it needed.