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Popeye's Red Beans and Rice
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Cajun-spiced dish

Fran Baker

Serves/Makes:4 Servings

  • Beans:
  • 1 30 oz (840 grm). can red kidney beans
  • 1-1/2 tsp (7 ml) white pepper
  • 1/4 tsp (1 ml) paprika
  • 4 tbsp (60 ml) butter
  • 1/4 tsp (1 ml) garlic powder
  • Rice:
  • 1-1/2 cups (350 ml) quick-cooking rice
  • 1-1/2 cups (350 ml) water
  • 2 tbsp (30 ml) butter
  • 1/2 tsp (2 ml) garlic salt
  • Pour beans in a big saucepan and start heating on medium heat.
  • Add the spices and butter.
  • Smash some of the beans when the mixture begins to boil.
  • Stir mixture constantly.
  • Cook for about 20 minutes.
  • Prepare rice, boiling gently until water is absorbed, with 2 tbsp (30 ml) butter and 1/2 tsp (2 ml) garlic salt.
The beans should reach the consistency of refried beans. They should have a smooth, creamy texture with some whole beans. Serve the beans and rice by pouring 1/2 cup of beans into a bowl and scoop the same amount of rice on top of the beans.

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