There’s a special comfort that comes with a bowl of red beans and rice. It’s simple food, but the kind that fills your kitchen with warmth and somehow makes the whole day feel steadier. This version, inspired by the classic from Popeye’s, brings those Louisiana flavors home without much effort.
I often make this on evenings when I want something cozy but still quick. The beans turn creamy, the seasoning brings that familiar smoky depth, and a scoop of soft white rice on top finishes the bowl just right. It’s the kind of dish you settle into, spoon by spoon, without rushing.
Why I Love Making This at Home
Copycat recipes always feel a bit playful — a chance to recreate something you enjoy eating out, but in your own kitchen with your own rhythm. This one has become a regular for me because it checks all the boxes: inexpensive, filling, and a true crowd-pleaser.
I like serving it with cornbread or greens when I want a full dinner, but honestly, a bowl on its own is more than satisfying. When the weather is dreary, this is one of my go-tos.
Ingredients You’ll Need
Here’s everything that brings this dish together:
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2 cans red beans (not kidney beans)
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4–5 strips bacon, chopped
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1 teaspoon onion powder
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1 teaspoon garlic salt
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1 teaspoon Creole seasoning
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1/4 teaspoon liquid smoke
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Water, enough to loosen the beans
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White rice, cooked separately
Red beans work best because they soften beautifully and mash easily. If you’re making a vegetarian version, swap the bacon for a spoonful of oil and you’ll still get a great pot of beans.
How I Make These Red Beans and Rice
Cook the Rice
I start the rice first because it takes about as long as the beans. Sometimes I add a tiny bit of butter for extra flavor.
Prepare the Beans
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Cook the chopped bacon in a large pot until the edges start to crisp.
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Decide whether to keep the bacon pieces — I sometimes leave them in when I want extra texture.
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Add both cans of beans, stirring them into the bacon drippings.
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Mash some of the beans with a potato masher, leaving a few whole.
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Add water, onion powder, garlic salt, Creole seasoning, and liquid smoke.
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Simmer on medium-low for 15 minutes, stirring now and then until the beans turn creamy.
When the beans thicken and the aroma hits you, you’ll know you’re close.
Serve
Ladle the beans into bowls and top each one with a scoop of warm white rice.
Tips From My Kitchen
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Cook the rice and beans side by side so everything finishes together.
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Mashing part of the beans creates that silky texture without needing cream or broth.
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If you want the heat turned up, add a splash of hot sauce or a pinch of cayenne.
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You can keep the dish vegetarian by skipping the bacon, but leave the pot well-oiled for flavor.
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Ham hocks add an old-school smoky touch if you enjoy deeper flavors.
How to Store Leftovers
Once everything cools, store the beans and rice in separate airtight containers. They’ll stay good for a few days in the fridge.
When reheating, a splash of water helps loosen the beans if they thicken too much. You can freeze the beans for up to three months.
How to Serve This Dish
This bowl works perfectly as a main meal, but it shines as a side dish too. It pairs beautifully with:
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Fried chicken
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Pork chops
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Cornbread
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Collard greens
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Fresh salad
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Crusty French bread
FAQs
Are Popeye’s original red beans vegetarian?
No, the original uses bacon grease for flavor.
Can I make this recipe vegetarian?
Yes — skip the bacon and start with oil. The beans will still taste rich and creamy.
Can I use kidney beans instead?
Kidney beans are firmer and larger, so the texture won’t be the same. Red beans are much softer and mash better.
Can this dish be frozen?
Yes. Freeze the beans for up to three months. Thaw in the fridge and add a little water when reheating.
Popeyes Red Beans and Rice
This cozy red beans and rice dish captures the flavor and comfort of the classic fast-food favorite, but with a homemade touch.
Ingredients
- 4 strips bacon
- 2 cans red beans (15 oz each)
- 2 cups uncooked long-grain white rice
- 1 tablespoon butter
- 1/2 teaspoon garlic salt
- 1 teaspoon Creole seasoning
- 1/4 teaspoon liquid smoke
- 1/4 cup water
- 1/2 teaspoon onion powder
Instructions
- Bring four cups of water to a boil in a pot, then stir in the rice and butter. Reduce the heat, cover the pot, and let the rice cook gently until soft and fluffy.
- Meanwhile, place the chopped bacon in a deep skillet and cook over medium heat until it begins to crisp, stirring as it renders. You can remove the bacon pieces if you prefer a meat-free version, but keep the flavorful drippings in the pan.
- Stir in both cans of red beans and lightly mash a portion of them with a potato masher, leaving some whole to keep a nice texture.
- Add the water, garlic salt, onion powder, Creole seasoning, and a hint of liquid smoke. Let the beans simmer until they thicken slightly and soften further, giving them a stir from time to time so nothing sticks.
- Spoon the beans into bowls and top with a scoop of warm rice before serving.
Notes
- Mashing part of the beans creates a creamy consistency without needing extra ingredients. If you enjoy more heat, add a splash of hot sauce or a pinch of cayenne. You can also swap bacon for ham hocks or leave the meat out altogether. Any type of rice works well — white, brown, or even cauliflower rice cooked separately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 406Total Fat 16gSaturated Fat 6gUnsaturated Fat 9gCholesterol 42mgSodium 1265mgCarbohydrates 50gFiber 3gSugar 5gProtein 18g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This homemade version of red beans and rice has that comforting, slow-cooked feel even though it comes together in half an hour. It’s warm, smoky, and exactly the kind of bowl you look forward to on a long day. Whether you pair it with cornbread or enjoy it on its own, it always hits the spot.
