✔ Updated · creamy 35-minute copycat, vegetarian swap + calories
My copycat Popeyes red beans and rice recipe gets that thick, creamy, almost velvety texture the restaurant side is known for, using canned red beans, a few pantry seasonings and a spoonful of lard.
At a glance
The one tip that matters: Blend only about half the beans. That's what gives you the creamy, gravy-like texture with whole beans still running through it.
The trick is to blend part of the beans so they turn into a smooth, savory gravy while the rest stay whole. It's ready in about 35 minutes and makes 8 side servings. Below you'll also find a vegetarian swap, an andouille sausage version and the calories per serving. For rice that stays fluffy and separate, use our parboiled rice recipe.
Why You'll Love These Copycat Red Beans and Rice
- Creamy and rich, with a smooth bean gravy and plenty of whole beans.
- Pantry-friendly: canned beans and dried seasonings, no soaking or overnight cooking.
- Easy to adapt, with a vegetarian swap and a smoky sausage version below.
What Makes This Copycat Taste Like Popeyes
The restaurant-style side is thick and creamy rather than soupy, with a mild, savory, slightly peppery flavor. Three things get my copycat close:
- A creamy bean base: simmering the beans until very soft and then blending part of them turns their starch into a smooth, gravy-like sauce.
- Rich fat: a few tablespoons of lard give the savory depth you would otherwise get from hours of simmering with pork.
- Simple dried seasonings: onion powder, garlic powder, red pepper flakes and black pepper keep the flavor smooth, with no chunks of vegetables.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Partly blend, don't puree. A few pulses with an immersion blender (or a potato masher) creates the creamy base. I use the masher and stop early. Adding the third can of whole beans afterward keeps plenty of texture.
- Use small red beans if you can. They turn creamier than large kidney beans, but either works. Keep the liquid from two of the cans; it thickens the sauce.
- Lard makes the flavor. Lard or bacon drippings gives the rich, savory taste. Vegetable oil or butter works too, but it tastes lighter.
- Stir often at the end. Once it thickens, the bean puree can stick and scorch. Keep the heat low and add a splash of water as needed.
- Season at the end. Canned beans vary a lot in salt, so taste before adding the full 1/2 teaspoon.
Copycat Popeyes Red Beans and Rice
8
servings5
minutes30
minutes290
kcal35
minutesA copycat Popeyes-inspired red beans and rice: canned red beans simmered with water, lard, onion powder, garlic and red pepper flakes, partly blended until thick and creamy, then spooned over fluffy long-grain white rice.
Ingredients
- For the Rice
1 1/3 cups long-grain white rice
2 2/3 cups water
1/2 teaspoon salt
- For the Red Beans
3 cans canned small red beans or red kidney beans (15 to 16 ounces each), 2 undrained and 1 drained and rinsed
1 cup water
3 tablespoons lard (or bacon drippings; vegetable oil for vegetarian)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon salt, to taste
2 green onions, thinly sliced, to garnish (optional)
Directions
- Cook the Rice
- Rinse the rice in a strainer until the water runs mostly clear. Bring 2 2/3 cups water and 1/2 teaspoon salt to a boil in a medium saucepan, stir in the rice, cover and simmer on low for 18 minutes. Take it off the heat and let it steam, covered, for 5 minutes, then fluff with a fork.
- Make the Red Beans
- While the rice cooks, pour the 2 undrained cans of beans and 1 cup of water into a medium saucepan. Bring to a simmer over medium heat and cook for 15 minutes, stirring now and then, until the beans are very soft.
- Stir in the lard, onion powder, garlic powder, red pepper flakes, black pepper and salt until the lard melts.
- Take the pan off the heat and pulse with an immersion blender a few times, or mash with a potato masher, until about half the beans are smooth and creamy and the rest are still whole. Don’t blend it completely smooth.
- Stir in the third can of drained beans and simmer on low for 8 to 10 minutes, stirring often so it doesn’t catch on the bottom, until thick and creamy. Add a splash of water if it gets too thick. Taste and adjust the salt and pepper.
- Spoon the rice into bowls and top with the red beans, or fold the two together. Sprinkle with green onions and serve hot.
Notes
- For best results soak the red beans overnight. For speed of making this, we haven’t included that step in this recipe.
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Variations
- With andouille sausage: brown 8 ounces of sliced smoked andouille in the pan before adding the beans. Smoked andouille is usually sold fully cooked, so you only need to heat it through. If you use raw (fresh) sausage, cook it until it reaches 160°F with no pink inside before adding the beans.
- Vegetarian or vegan: use vegetable oil instead of lard and add 1/4 teaspoon smoked paprika for a little smoky depth.
- Spicier: double the red pepper flakes or add a few dashes of Louisiana-style hot sauce at the table.
- From scratch with the trinity: saute 1/2 cup each diced onion, celery and green bell pepper in the lard before adding the beans, for a more New Orleans home-style pot.
What to Serve With Red Beans and Rice
For a copycat Popeyes meal at home, serve it with a copycat Popeyes chicken sandwich, flaky Popeyes-style biscuits, mashed potatoes with Cajun gravy or Cajun fries. It's also a hearty main on its own with cornbread and a green salad.
Frequently Asked Questions
What are Popeyes red beans and rice made of?
Copycat versions like this one use red beans, water, lard or another fat, onion powder, garlic, red pepper and black pepper, served over long-grain white rice. Recipes vary, so check the restaurant's current ingredient and allergen information if you need its exact ingredients.
Are these red beans and rice vegetarian or vegan?
This copycat recipe uses lard, so it is not vegetarian as written. Swap the lard for vegetable oil to make it vegetarian and vegan, since everything else is plant-based. For the restaurant side, check its current ingredient information, because many red beans recipes use pork fat.
How many calories are in these red beans and rice?
One serving of this copycat recipe, about 1/2 cup of red beans over 1/2 cup of rice, has roughly 290 calories. Using vegetable oil instead of lard keeps the calories about the same; serving the beans with less rice lowers them.
Can I use dried red beans instead of canned?
Yes. Soak 1 pound of dried small red beans overnight, drain, then simmer them in fresh water for 1 1/2 to 2 hours until very soft. Use about 5 cups of the cooked beans plus 1 1/2 cups of their cooking liquid in place of the three cans.
How do I store and reheat leftover red beans and rice?
Refrigerate the beans and rice in separate airtight containers within 2 hours and use within 3 to 4 days. The beans thicken as they chill, so reheat them on the stove with a splash of water until steaming hot. The beans also freeze well for up to 3 months.
Where’s the recipe?
Hi Bill, thank you for flagging. The recipe card should be appearing now.