Popeyes Red Beans and Rice

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  • 1/2 - 3/4   pounds smoked ham hock  
  • 3 14-16   ounce cans red beans  
  • 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 or to taste  
  • 1/4   cup lard + 1 tablespoon  
  • 1/4   teaspoon fresh ground pepper  


60 Minuten
ganz einfach
Pour 2 cans of beans in a 2 quart pan add smoked ham hock and water. Simmer on medium heat for an 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.
Now add the 3rd 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 a premium cooked and drained long grain rice.
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