I love how this recipe captures the smoky, peppery flavor of the original Popeyes version without needing any meat. The combination of creole seasoning, bell peppers, garlic, and liquid smoke gives it that authentic Southern depth. The red beans become creamy and rich, especially if I blend part of the mixture. It’s filling, satisfying, and perfect with a scoop of fluffy jasmine rice.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups jasmine rice
1 tablespoon kosher salt
4 cups water
1–2 tablespoons olive oil
1 medium yellow onion, diced
1 rib celery, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
4 tablespoons tomato paste
Pinch of red pepper flakes
2 teaspoons Tony Chachere’s Creole seasoning
½ teaspoon liquid smoke
2 (30 oz) cans red beans, rinsed and drained
4 cups chicken stock
1 bay leaf
2 sprigs fresh thyme
Chopped Italian parsley, for garnish
Directions
I start by cooking the rice. I add the jasmine rice, salt, and water to a medium saucepan and bring it to a boil over medium heat. Once it boils, I reduce the heat to a simmer, cover the pot, and cook for about 30 minutes or until the water is fully absorbed. Then I fluff it with a fork and set it aside.
In a large Dutch oven over medium heat, I add olive oil and sauté the diced onion, celery, and both bell peppers. I cook them for 5–8 minutes, until the vegetables are soft and the onions are translucent.
I stir in the minced garlic and cook for another minute.
Next, I add the tomato paste, red pepper flakes, Creole seasoning, and liquid smoke. I let it cook for 1–2 minutes to bring out the flavor.
I pour in the red beans, chicken stock, bay leaf, and thyme. I bring the mixture to a simmer, reduce the heat, and let it cook covered for about 30 minutes. During the last 5–10 minutes, I remove the lid to allow the liquid to reduce and thicken. The beans will continue to thicken as they cool.
To serve, I spoon the red beans over a bed of rice and top with chopped fresh parsley.
Servings and timing
This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 35 minutes
Variations
When I want to make this heartier, I add meat like Andouille sausage or a ham hock. I sauté the sausage before the vegetables, remove it, then add it back to simmer with the beans. For an extra-creamy version closer to Popeyes, I use an immersion blender to partially puree the beans at the end. If I’m making it vegetarian, I just make sure to use veggie stock instead of chicken stock and keep the liquid smoke for that signature flavor.
Storage/Reheating
Leftovers store well in the fridge for up to 4–5 days. I keep the beans and rice in separate containers. When reheating, I warm the beans gently on the stove or in the microwave, adding a splash of stock or water if they’ve thickened too much. This dish also freezes well for up to 3 months—I portion it out for easy weeknight sides or quick lunches.
FAQs
Can I use dry beans instead of canned?
Yes, I soak and cook them beforehand, but using canned beans saves time and still gives great texture.
What is liquid smoke and is it necessary?
Liquid smoke gives the dish that signature smoky flavor, especially in meatless versions. A little goes a long way, and I find it’s worth having in the pantry for recipes like this.
Do I have to blend the beans?
Not at all. I usually blend just a portion of the beans for a creamier texture, but if I prefer them whole, I leave them as-is.
Can I make this dish spicy?
Definitely. I add extra red pepper flakes or use a spicier variety of Creole seasoning if I want more heat.
What rice works best?
Jasmine rice is my go-to because of its fluffy texture and slight fragrance, but long-grain white rice or brown rice can work too.
Conclusion
This copycat Popeyes Red Beans and Rice recipe is a flavorful, comforting side dish that never disappoints. It’s packed with bold spices, smoky depth, and creamy red beans that I love pairing with fluffy rice. Whether I keep it classic or add my own twist, it’s always a winner at my table.
