Red Beans and Rice, a Southern classic, became a favorite of mine when I tasted them for the first time at a Popeye’s restaurant in Chicago. I tried to duplicate it by following the recipe given by Todd Wilbur. While it’s not exactly the same as Popeye’s, it’s very close and delicious.
Red Beans and Rice
4 cups of light red kidney beans, cooked
3 slices cooked bacon, crumbled
1/4 tsp fresh ground black pepper
1/4 tsp garlic powder
3 Tbs butter
1/8 tsp of cayenne pepper (optional)
Salt to taste
Put all ingredients in a pot on medium heat until it begins to boil. Smash most of the beans with a potato masher as they soften to help thicken everything up and continue to cook and stir often, especially once it really begins to come together or it will scorch. I’d say about 8-10 minutes before smashing some beans, and another 20-30 cooking and stirring until they reach the right consistency which is a touch soupy but thick.
Serve with perfectly cooked rice.
wow, these both look great! you just might see them on my menu plan!Oh and that indian chicken wasn't actually spicy, it had a nice mild flavor.LOVE the new layout! looks great.
Glad to hear that about the chicken dish, I'm adding it to my July menu to try. I can't wait to see what you come up with on those two recipes of mine.
Pingback: Mom, What’s For Supper? Weekly Menu Plan 2/20 | Angel's Homestead
This is almost exactly what I served last night, minus the red beans. I was not feeling too well and needed to provide an easy dinner to prepare for the family. Wish I would have seen this so I would have added the red beans. It felt like something was missing. So I will try to remember the beans the next time.
Thanks for another great dinner!
Blessings,
Susie
Thanks for linking up at my Mardi Gras Party! I just gave you a pin!
Thank you Susie, great line-up!
Thank you for your sweet comment Susie. I hope your feeling better today.