Copycat Popeye’s Red Beans And Rice Recipe

I love preparing my own Copycat Popeyes Red Beans And Rice. I blend soaked red kidney beans, smoked sausage and, optionally, a ham hock with diced onions, green bell pepper and celery. Minced garlic, bay leaves and dried thyme create a dish that beckons curiosity and offers hearty charm.

I’ve been experimenting in the kitchen for a while now and my latest obsession has been this take on Copycat Popeye’s Red Beans And Rice. This recipe is a fun twist that stays true to the original while proving that good food doesn’t need to be complicated.

I started by soaking 1 lb dried red kidney beans overnight (trust me, it’s a must) and then added in slices of 1 lb smoked sausage along with an optional ham hock to bring that extra depth of flavor. Next, I threw in diced onion, green bell pepper, celery, minced garlic, bay leaves and a dash of dried thyme.

I like to finish it off with a little cayenne pepper if I feel like giving it a spicy kick along with salt and black pepper. The way all these ingredients come together is just like the famous Rice And Red Beans Recipe from those Rice Recipes Videos you see online.

With a serving of cooked white rice, it makes for a true copycat delight. Enjoy experimenting!

Why I Like this Recipe

I love how this recipe fills my kitchen with an amazing, smoky aroma as it simmers for hours. The red beans and sausage get so tender and flavorful that it instantly reminds me of cozy family dinners. I really like that the dish is both hearty and spicy—not too overbearing but with just enough kick from the cayenne pepper to keep things interesting. Also, preparing everything in separate steps makes me feel like I’m in control, even if I mess up the timing sometimes, and the final result always feels like a well earned treat.

Ingredients

• Kidney beans offer hearty protein and fibre making the dish filling and nutritious.
• Smoked sausage adds rich, savory taste and extra protein while boosting overall flavor.
• Ham hock (optional) delivers deep smokiness and enhances the broth with a hearty quality.
• Onion offers natural sweetness, depth and a subtle crisp crunch perfect for balancing flavors.
• Green bell pepper brings vibrant color and mild tanginess lifts overall dish taste.
• Celery contributes a fresh crunch and subtle herbal flavor supporting the dish all along.
• Garlic intensifies rich flavors with its sharp, aromatic presence adding a punch of zest.

Ingredient Quantities

• 1 lb dried red kidney beans (soak overnight for best results)
• 1 lb smoked sausage, sliced into rounds
• 1 ham hock (optional for extra flavor)
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (or more if you like it spicy)
• Salt to taste
• Black pepper to taste
• 4 cups water (add more as needed)
• Cooked white rice for serving

How to Make this

1. Drain the soaked beans and give them a quick rinse.

2. In a large pot, add the beans, 4 cups water and the ham hock if you’re using it. Bring it to a simmer over medium heat.

3. While that’s heating up, slice the smoked sausage into rounds and set aside.

4. In a separate pan, sauté the diced onion, green bell pepper, and celery over medium heat until they get soft, about 5 minutes.

5. Add the minced garlic to the vegetables and stir for about 1 minute until fragrant.

6. Transfer the sautéed veggies into the pot with the beans, then add the bay leaves, dried thyme, cayenne pepper, salt, and black pepper.

7. Now stir in the sausage slices, making sure they sink into the mix.

8. Let everything simmer on low heat, stirring occasionally, for about
1.5 to 2 hours or until the beans are soft and creamy. If it gets too thick, add more water as needed.

9. Taste and adjust seasoning if necessary, removing the ham hock and bay leaves before serving.

10. Serve the red beans and sausage hot over a bed of cooked white rice. Enjoy!

Equipment Needed

1. Colander for draining and rinsing the soaked beans
2. Large pot for simmering beans, ham hock, and spices
3. Knife for slicing sausage and dicing vegetables
4. Cutting board for prepping the sausage and vegetables
5. Separate pan for sautéing the diced vegetables (onion, green bell pepper, and celery)
6. Wooden spoon (or spatula) for stirring both the veggies and beans
7. Measuring spoons for accurate spice measurements
8. Pot or rice cooker for cooking the white rice

FAQ

Copycat Popeye’s Red Beans And Rice Recipe Substitutions and Variations

• If you don’t have dried red kidney beans, you can use canned red beans but reduce the cooking time and water accordingly
• Instead of smoked sausage, you can use Andouille sausage or even turkey sausage to mix up the flavors
• If you don’t have a ham hock for that extra smoky taste, try using a few strips of bacon or a smoked turkey leg instead
• Don’t have dried thyme? Fresh thyme leaves work pretty well in its place, just use a bit more since fresh herbs are less concentrated
• If cayenne is too much, feel free to swap it with red pepper flakes to control the heat a bit

Pro Tips

1. When you’re browning your sausage or even those veggies, try not to rush it – getting a little brown on ’em really brings out the flavor. Trust me, it makes a lot of difference.
2. Keep an eye on the water level during simmering cause sometimes the beans can dry out fast. If it looks like things are getting too thick, add a bit more water.
3. Occasionally stir the pot to avoid burning at the bottom. Beans can stick pretty easily if left alone for too long, so a gentle stir every now and then works wonders.
4. If you’re using a ham hock, let it simmer long enough to really let all the flavors come out. Once done, you might even consider shredding some of the meat back into the mix for extra heartiness.