You don’t need a drive-thru to get that smoky-creamy comfort—just a pot, a spoon, and some swagger. This Copycat Popeyes Red Beans and Rice nails the texture, nails the taste, and costs less than your “value meal.” We’re talking silky beans, rich sausage-y depth (without a pound of sausage), and rice that actually complements the bowl instead of drowning it. Make a batch once, and your leftovers will mysteriously vanish.

Coincidence? Hardly.

The Secret Behind This Recipe

Forget the myth that great beans take culinary wizardry. The “secret” is a trifecta: a smoky base, slow-simmered aromatics, and partial mashing for that signature creamy-meets-chunky vibe.

Smoked turkey or a touch of liquid smoke gives you that drive-thru essence without going all-in on pork. A quick sauté of onion, celery, and garlic layers flavor, and a pinch of Cajun seasoning does the rest. What really seals the deal?

Cooking the beans until they’re just tender, then mashing some right in the pot. The starch turns the broth luscious, no cream needed. It’s cheap, it’s fast (for beans), and it’s ridiculously good.

Copycat Popeyes Red Beans and Rice: Flavor Bomb You Can Cook Tonight

Recipe by Wendy CarterCourse: Dinner

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

350

kcal

Ingredients

2 tablespoons neutral oil (canola or avocado)
1 small onion, finely diced
1 stalk celery, finely diced
3 cloves garlic, minced
2 (15-ounce) cans red beans or small red kidney beans, drained and rinsed
2–2 1/2 cups low-sodium chicken broth (or vegetable broth)
1 bay leaf
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2–3/4 teaspoon Cajun seasoning (to taste)
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/4–1/2 teaspoon liquid smoke (start small, adjust)
4 tablespoons unsalted butter (or 2 tbsp butter + 2 tbsp olive oil for lighter)
Salt to taste
Optional: 4–6 ounces smoked turkey sausage, finely diced
Cooked white rice for serving (about 3 cups cooked)
Optional garnish: sliced green onions, hot sauce

Step-by-Step Instructions

Sweat the aromatics: Heat oil in a heavy pot over medium.
Add onion and celery; cook 5–6 minutes until translucent. Stir in garlic for 30 seconds.
Optional meaty boost: If using smoked turkey sausage, add now. Sauté 2–3 minutes to render a little fat and brown the edges.
Spice it right: Add smoked paprika, onion powder, garlic powder, Cajun seasoning, thyme, and pepper.
Toast 30 seconds until fragrant.
Beans + broth: Stir in beans, bay leaf, and 2 cups broth. Bring to a gentle simmer, then reduce heat to low.
Slow simmer: Cook 25–35 minutes, stirring occasionally. Add more broth as needed to keep it stew-like, not soupy.
Creamy magic: Remove bay leaf.
Using a potato masher or the back of a spoon, mash about one-third of the beans right in the pot. You want creamy with visible bean pieces.
Finish the flavor: Stir in butter and 1/4 teaspoon liquid smoke. Taste.
Add salt and more liquid smoke cautiously if desired. Simmer 5 more minutes.
Serve: Spoon over warm white rice. Top with green onions and a few dashes of hot sauce if you like a little flex.

Storage Tips

Fridge: Store beans separately from rice in airtight containers up to 4 days.
Freezer: Beans freeze well for 2–3 months.
Thaw overnight in the fridge and reheat gently with a splash of broth.
Reheat: Warm on the stovetop over low heat, adding water or broth to loosen. Rice reheats best with a sprinkle of water and a quick steam in the microwave.

Wholesome Benefits

Protein + fiber duo: Beans deliver plant protein and fiber to keep you full and support digestion.
Heart-smart:</-strong> Red beans are rich in potassium and magnesium, key minerals for healthy blood pressure.
Budget-friendly nutrition: You’re getting big flavor without pricey cuts of meat. Your wallet will send a thank-you note, IMO.
Customizable sodium: Make it low-sodium by controlling broth, seasoning blends, and salt.

Nutrition Stats

Approximate per serving (1/6 recipe with 1/2 cup cooked white rice):

Calories: 350
Protein: 12–15 g
Carbohydrates: 48–52 g
Fiber: 9–11 g
Total Fat: 10–12 g
Sodium: 500–650 mg (varies with broth and seasoning)

Numbers will vary if you add sausage or swap rice types.

Use a nutrition calculator for precision if you’re tracking macros, FYI.

Recipe Mistakes to Avoid

Going heavy on liquid smoke: It’s potent. Start small; you can add, but you can’t subtract.
Skipping the mash: The texture depends on partially mashing the beans. Don’t skip this or it’ll feel like bean soup.
Over-salting early: Broth reduces and concentrates.
Salt at the end to avoid a briny surprise.
High heat rush: A rolling boil can split beans and burn the bottom. Gentle simmer = creamy results.
Flavorless rice: Don’t serve cold, clumpy rice. Make fresh or re-steam with a splash of water.

Easy Swaps & Alternatives

Bean options: Use small red beans, red kidney, or pinto.
Canned for speed; soaked-and-cooked for bragging rights.
Meat choices: Smoked turkey sausage, andouille, or bacon. For vegetarian, skip meat and boost umami with a splash of soy sauce or miso.
Smoke factor: If you have a ham hock or smoked turkey wing, simmer it with the beans and remove before mashing.
Spice level: Add cayenne or hot sauce to taste. For mild, ease up on Cajun seasoning.
Rice alternatives: Brown rice, cauliflower rice, or quinoa all work.
For extra comfort, try buttered rice.
Dairy-free: Swap butter for olive oil or vegan butter.

FAQ

Can I make this with dried beans?

Yes. Use 1 pound dried small red beans, soaked overnight. Drain, then simmer with aromatics and 6–7 cups broth until tender (about 1.5–2 hours).

Proceed with mashing, seasoning, and finishing as written.

Is this recipe spicy?

It’s gently spiced, not hot. If you want heat, add cayenne or hot sauce. If you’re spice-shy, reduce the Cajun seasoning to 1/4 teaspoon.

What if I don’t have liquid smoke?

Use smoked paprika plus a small piece of smoked meat (bacon, ham hock, or turkey).

Alternatively, add a splash of soy sauce and a pinch more smoked paprika for depth.

How do I keep the beans creamy the next day?

They thicken as they chill. Reheat with a splash of broth or water and stir in a teaspoon of butter or oil to bring back the shine.

Can I make it in a slow cooker?

Yes, especially with dried beans. Sauté aromatics first, then add everything (except butter and liquid smoke) to the slow cooker: 7–8 hours on low or 4–5 on high until tender.

Mash partially, then stir in butter and liquid smoke.

What rice should I use?

Classic medium- or long-grain white rice is ideal for that fast-food feel. Jasmine or brown rice works too; just cook it separately and keep it fluffy.

To Sum It Up

This Copycat Popeyes Red Beans and Rice hits all the notes: smoky, creamy, hearty, and weeknight-easy.

A few pantry spices, a little patience, and that strategic mash turn simple beans into comfort food royalty.

Make it once and it becomes your new “I’ve got this” dinner—no drive-thru required. Grab a bowl, add a splash of hot sauce, and watch it disappear like magic.

Copycat Popeyes Red Beans and Rice: Flavor Bomb You Can Cook Tonight

The Secret Behind This Recipe