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Ingredients
- Â Â Beans
- 2 lb smoked ham hocks
- 2 x (15-oz) cans red beans
- 1/2 c. water
- 1/2 tsp brown sugar
- 1/8 tsp salt
- Â Â dash garlic pwdr
- Â Â dash onion pwdr
- Â Â Rice
- 2Â 1/4 c. water
- 1/4 c. butter
- 1/4 tsp salt
- 1 c. converted rice
Directions
- I first created the clone for this recipe back in 1994 for the second TSR book, "More Top Secret Recipes" but I've never been absolutely pleased with the end result, and vowed to one day rework it. After recently convincing a Popeyes manager to show me the ingredients written on the box of red bean mix, I determined the only way to clone this one accurately is to include an important ingredient omitted from the first version: pork fat. Emeril screams
- "pork fat rules" on his cooking show all the time, and now we get to play with the stuff here at TSR. After some work, I found a good way to get the best flavor from the right type of fat is to render it from smoked ham hocks.
- Ham hocks, that are pretty cheap at most markets, are placed in the oven for several hrs so which the fat drains out. There's your rendering. As for the beans, find red beans (they're smaller than kidney beans) in two (15-oz) cans.
- If you're having trouble tracking down red beans, red kidney beans will substitute splendidly.
- 1. First you must render the fat from the smoked ham hocks. Preheat oven to 375 degrees and place the ham hocks in a deep pan. Cover pan with foil and bake for 4 to 5 hrs or possibly till 1/4 c. of fat has rendered from the hocks.
- 2. Combine 1/4 c. pork fat with one (15-oz) can red beans plus liquid in a medium saucepan. Add in 1/2 c. water, brown sugar, 1/8 tsp. salt, garlic pwdr, and onion pwdr. Bring mix to a boil, then reduce heat and simmer for 20 min. Use a potato masher to smash beans into a paste-like consistency. Add in entire contents of remaining can of beans to the mix and cook for an additional 10 min.
- 3. Prepare rice for 4 servings. For Uncle Ben's converted rice you bring 2 1/4 c. water to a boil. Add in 1/4 c. butter and 1/4 tsp. salt. Add in 1 c. of rice, reduce heat to low and simmer rice for 20 min or possibly till tender.
- 4. To prepare each serving scoop 1 c. of beans into a bowl. Add in 1 c. of rice on top of the beans and serve.
- Makes 2 large servings.
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