Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsswitch.lcs.mit.edu!netnews.com!newspeer1.nac.net!news-xfer.siscom.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Tonkcats@cs.com Newsgroups: rec.food.recipes Subject: Popeye's Red Beans and Rice Followup-To: rec.food.cooking Date: 18 Dec 1999 06:07:57 -0700 Organization: cs.com Lines: 40 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <0.ce63a69d.257cae50@cs.com> Reply-To: Tonkcats@cs.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:38345 Popeye's Red Beans and Rice This came in direct response, to many people's requests. Please use a 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. You will need to follow the directions for your specific rice. 3 Cans Red Beans 15.5-16 0Z ( 2 cans with liquid 1 can drained ) 1/2 LB -3/4 lb Smoked Ham Hock 1 1/4 cup Water 1/2 tsp Onion Powder 1/2 tsp Garlic Salt 1/4 tsp Red Pepper 1/2 tsp Salt or To Taste 1/4 cup Lard + 1 Tbsp. 1/4 tsp fresh ground pepper 4 - 5 cup Premium Long Grain Rice Cooked and Drained Pour 2 cans of beans in a 2 quart pan add smoked ham hock and water. Simmer on medium heat for an hour until the meat starts to loosen from the bone. Remove from heat and cool until the hock is cool enough so the meat may be removed from the bone. Place the meat, beans and liquid in a food processor. To the mixture add onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. beans should be chopped and liquid thick. Now add the 3rd can of beans that have been drained of their liquid. Process just for a second or two you want these beans to remain almost whole. Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve. Serve over a premium cooked and drained long grain rice . www.copykat.com/ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.