Copycat Popeyes Red Beans and Rice with Smoky Ham Hock
Growing up in the South, red beans and rice was more than a side dish. It was comfort, tradition, and a reminder that simple ingredients can create unforgettable flavor. Popeyes captured the spirit of Louisiana cooking with their famous red beans and rice, but the homemade version is even better. Using a real smoked ham hock creates a deeper, richer flavor than anything in the restaurant bowl. The beans cook low and slow until creamy, the spices blend perfectly, and the entire dish becomes a warm, budget friendly staple you can serve any day of the week. This recipe delivers the authentic Louisiana taste you love with very little effort.
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What makes Popeyes red beans and rice so good?
While Popeyes is famous for its 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 recipe
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 them.
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 an 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 copycat Popeye’s red beans
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.
- Remove the pot from the stove and let it 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. If you do not have a food processor, you can use a potato masher.
- 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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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.
What could be used in place of Lard? I am Vegan!
What could be used in place of Lard? I am Vegan!
I would use whatever type of fat that you typically use. For example, vegetable shortening should work.
Thanks so much, Stephanie! You have a better idea about Popeye’s RB&R than the author of this page lol! The above recipe is missing paprika (I’d use smoked paprika), which is a critical component in it’s flavor, as is liquid smoke. Although the above recipe does have the right idea about pureeing the beans, meat & seasonings to get the right consistency…because as you notice, Popeye’s RB&R consistency is thick and I have yet to ever bitten into a whole bean. It looks like a chunky bean stew, nothing like the picture in the recipe above…I’ve never seen whole beans in their RB&R. Anyone else? Or is that just me? Though when it comes down to cooking, I’m an old fashioned chick. I HATE shortcuts if I can avoid them (boxed mixes, biscuits in a can, etc.). I enjoy the process of preparing the beans the old fashioned way instead of buying cans of cooked ones by preparing them in a slow cooker until the meat of the hocks or neck bone falls off. I would venture to guess that cumin, tumeric are some of the “spices” listed in the bean spice blend. Parsley’s in it? Really? Wow, it must be parsley dust! LOL! Though I don’t like the sight of all those preservatives listed in the ingredient list one bit (MSG, nitrites, hydrogenated oil, etc.). All the more reason to cook Popeye’s RB&R yourself, it seems!
I make this & it tastes as good as Popeye’s , I throw in a smoked turkey leg & smoked wings instead of pork , real chopped onions , soaked Central American Red Beans (dried in bag) , red pepper flakes , salt , pepper & real garlic chopped fine …. I cook in my roaster pan in the oven & pulse it all (after meat was removed) & put back into roaster & add meat that has been picked from bones . I keep it in oven until serving & hydrate as needed to keep Popeye’s consistency .
Thanks so much, Stephanie! You have a better idea about Popeye’s RB&R than the author of this page lol! The above recipe is missing paprika (I’d use smoked paprika), which is a critical component in it’s flavor, as is liquid smoke. Although the above recipe does have the right idea about pureeing the beans, meat & seasonings to get the right consistency…because as you notice, Popeye’s RB&R consistency is thick and I have yet to ever bitten into a whole bean. It looks like a chunky bean stew, nothing like the picture in the recipe above…I’ve never seen whole beans in their RB&R. Anyone else? Or is that just me? Though when it comes down to cooking, I’m an old fashioned chick. I HATE shortcuts if I can avoid them (boxed mixes, biscuits in a can, etc.). I enjoy the process of preparing the beans the old fashioned way instead of buying cans of cooked ones by preparing them in a slow cooker until the meat of the hocks or neck bone falls off. I would venture to guess that cumin, tumeric are some of the “spices” listed in the bean spice blend. Parsley’s in it? Really? Wow, it must be parsley dust! LOL! Though I don’t like the sight of all those preservatives listed in the ingredient list one bit (MSG, nitrites, hydrogenated oil, etc.). All the more reason to cook Popeye’s RB&R yourself, it seems!
I use a Pinto Bean seasoning that Fiesta spices makes.It comes in a large 20oz container at good price.I used it in Texas but could not find it here up north so I ordered it online.Tells you how much to use.3 Tbsp to 1 pound beans with smoked ham hock and water.It is awesome and is close to Popeye’s taste.I also throw in a chicken boullion cube or 2.You can add this seasoning to canned beans also.I can’t remember the website address but did a search for Fiesta seasonings.This is as close to their [Popeye’s]taste as I can get.
Fiesta brand is a division of Bolner’s spices.
Fiesta brand is a division of Bolner’s spices.
Fiesta brand is a division of Bolner’s spices.
You should always use blue runner red beans in creole sauce.
Thanks for that great tip.
This recipe taste ok, BUT it is NOT anywhere close to Popeyes red beans and rice. This recipe is a lot thicker than theirs. If you taste their red beans without the rice and with a clean palat you can taste a spicy vinegar taste to it. I added the juice from a jar of tobasco peppers and it helped some but not enough. The rice is also not just plain steamed white rice it is seasoned.
It’s the MSG.
I am not fond of using MSG.
Omit the juice and use the liquid smoke……that’s what is missing.
Some people don’t like the use of the liquid smoke, but I think it adds the right touch.
I just made a veggie version – came out great.
Mike’s Pressure Cooker Red Beans & Rice
Rinse, then soak 2# Red Kidney Beans overnight
Saute in 2 Tbsp olive oil:
• 5 cloves crushed garlic
• 2 Large Chopped onions
• 2 chopped green peppers
• 4 stalks chopped celery
• 1 #Gimme Lean® Sausage
• 1 Tsp onion powder
• 1 Tsp cayenne pepper
• 1 Tsp white pepper
• 1 Tsp Franks hot sauce
Add 1 cup water, then pressure for 5 minutes
Do a quick release
Drain and add Beans, 2 bay leafs and 5 cups of stock
Pressure for 30 minutes
Do a natural release
Mash a few beans for desired thickness
Serve over your choice of rice
Their ingredients are listed at http://www.popeyes.com/ingredients.pdf The beans are listed with the following:
Red Beans and Rice
RICE: ENRICHED PRECOOKED LONG GRAIN RICE (RICE, NIACIN, IRON, THIAMINE
MONONITRATE, FOLIC ACID)
SEASONING: SALT, SEASONING [DRIED ONION, DRIED GARLIC], SPICES INCLUDING PAPRIKA.
DRESSING: SOYBEAN OIL, WATER, SALT, PARTIALLY HYDROGENATED SOYBEAN OIL,
MONOGLYCERIDES, AND SOYBEAN LECITHIN. SODIUM BENZOATE ADDED AS A
PRESERVATIVE. LACTIC ACID ADDED TO HELP PROTECT FLAVOR. ARTIFICIAL FLAVOR.
CALCIUM DISODIUM EDTA ADDED AS A PRESERVATIVE. COLORED WITH BETA CAROTENE.
VITAMIN A PALMITATE ADDED. CONTAINS: SOY
RED BEANS SAUCE: WATER, PORK FAT [CURED WITH WATER, SALT, NATURAL SMOKE
FLAVORS (PARTIALLY HYDROGENATED SOYBEAN OIL AND NATURAL WOOD SMOKE FLAVORS),
SODIUM PHOSPHATE, SUGAR, BROWN SUGAR, SODIUM NITRITE], RED KIDNEY BEANS, RED
BEAN SEASONING MIX (DRIED ONIONS, SALT, SPICES INCLUDING PAPRIKA AND PARSLEY,
DRIED GARLIC, AND MONOSODIUM GLUTAMATE]. MAY CONTAIN MODIFIED FOOD STARCH.
CONTAINS: SOYBEAN OIL, MSG
I used the ham hocks for the pork fat, and the smoke flavor, you can remove the ham hock before serving if you desire.
Stephanie, Thank You So Much! This takes the guess work out of everything.
Uhmmm there are whole beans in Popeyes red beans n rice ..eating them right now lol
I didn’t say to smash them all. Thanks for the photo!
All of the beans are not mushed up.
OK, so I thought Popeye’s beans are vegetarian! There are no meat bits in it—any suggestions?
No they aren’t but KFC’s are, actually says ‘vegetarian’ on the side of the can
THANK YOU SOSO MUCH -THIS DISH IS AWESOME I WAS GLAD I GOT THE RECIPE!!
Thanks for that , useful stuff. I get bored of plain rice recipes but i’m not very skilled when it comes to cooking.
Tried this recipe yesterday and it was very good. I liked the effect of the processed ham hock meat and the second cooking. We will make it as a side on Thanksgiving and include some cornbread. Thanks.
It’s best to make your own lard as commercial lard is hydrogenated. I save the fat trimmings from pork butts when curing bacon or other uncooked pork and then make lard a few times a year.
Is it a lot of work to make your own lard? ~stephanie
What a simple recipe. I cant believe I waited so long to make RBnR. Popeyes closed down in our town and I had been craving some. Thanks so much!
This bean and rice side dish is veryyy
good. I have to search for the recepy.
and found your website. Thanks
Lard is often sold by processed pork products (ham, hotdogs, bacon) in a refrigerated case.
u can get lard from any mexican grocery store, or any ethnic stores…american stores dont really sell lard anymore
Where do you get lard these days? What can be substituted for it?
It is actually sold in most grocery stores where the shortening and oils are. You could use bacon grease, for enhanced flavor. Adding another oil isn’t going to give you the flavors that the lard or bacon grease would.
Cooking oil
This was wonderful!