HOME > Chowhound > Home Cooking >

Popeye's Red Beans and Rice

ksmburns Apr 2, 2013 10:40 AM

I have been trying to make red beans and rice for years. I have been trying to find a recipe that tastes like Popeye's but I have not had ay luck. There are many "copy Cat" recipes out there but nothing that compares. Does anyone have a recipe that will compare to Popeye's?

  1. Click to Upload a photo (10 MB limit)
  1. Davwud RE: ksmburns Apr 2, 2013 10:49 AM

    I always thought mine was similar.

    I take 1 lb of smoked sausage (Since I can't get andouille). Cut it into pieces and saute with some cajun seasoning. Remove when browned. Add 1 c diced onion, 1/2 c each diced bell pepper and celery. When softened I add some more cajun seaoning and garlic. Fry for 20 seconds or so. Add the sausage, a ham hock (ours are 4 - 5 lbs), beans (1 lb soaked overnight) and enough boxed chicken broth to cover. Simmer about 3 hours or until hock starts to fall apart. Remove hock, let cool. Remove the meat from the hock, shred and return to pot. While the hock is cooling, stir the beans and make sure you smash some against the side of the pot until the desired thickness is reached.
    Serve over rice.


    9 Replies
    1. re: Davwud
      ksmburns RE: Davwud Apr 2, 2013 11:00 AM

      That sounds so good. I will have to soak some beans tonight so that I can make it tomorrow. Thanks so much. I will let you know hw it turns out.

      1. re: Davwud
        grampart RE: Davwud Apr 2, 2013 11:07 AM

        This is pretty much my go-to recipe. I try to get a mild andouille or, if I have to, use kielbasa. I like to use a smoked hock, but if using the kielbasa, it isn't really necessary. Smashing some of the cooked beans really adds to the creaminess.

        1. re: Davwud
          alkapal RE: Davwud Apr 3, 2013 07:00 AM

          hey davwud!

          you have a five pound hamhock for one pound of beans? plus sausage? i'll bet that is delicious.

          but that is one honkin' hamhock!

          1. re: alkapal
            Davwud RE: alkapal Apr 3, 2013 08:06 AM

            I'll have to dig out some pictures. They're enormous.

            I may have to double check, it may be 1 kg of beans. I just know bag size.


            1. re: Davwud
              alkapal RE: Davwud Apr 3, 2013 08:11 AM

              yes, i looked for some photos on your blog, but didn't find any.

              1. re: alkapal
                Davwud RE: alkapal Apr 4, 2013 03:19 AM

                There's nothing to give you perspective but these are some I purchase often. They're in the 4lb range.


                1. re: Davwud
                  alkapal RE: Davwud Apr 4, 2013 09:59 PM


                  1. re: alkapal
                    Davwud RE: alkapal Apr 5, 2013 04:00 AM

                    I believe the correct term is "Oh baby!!"


                    1. re: Davwud
                      alkapal RE: Davwud Apr 5, 2013 06:44 AM

                      aww, don't get all technical on me, bro'!

        2. grampart RE: ksmburns Apr 2, 2013 10:51 AM

          Could you perhaps give us some idea of what makes Popeye's version so wonderful or what seems to be missing in the copycats you've tried? It's been a long time since I've had it there, but it must not have made a lasting impression. The biggest difference between recipes that I've made seems to be in the quality/heat of the andouille sausage used.

          19 Replies
          1. re: grampart
            ksmburns RE: grampart Apr 2, 2013 12:06 PM

            I do not think that Popeye's has meat in their red beans and rice. Atleast I have never seen meat in it. The texture is so creamy, and it just melts in your mouth. I have to say that I always add a package of Cajun Sparkle when I eat there. ( this is a spicy packet they give you to add more flavor) I love full flavors and spicy food. The copycats just seem to leave something out...I am not sure what it is.

            1. re: ksmburns
              grampart RE: ksmburns Apr 2, 2013 12:11 PM

              You can leave out the sausage, but (imho) the ham hocks are a must!

              1. re: ksmburns
                James Cristinian RE: ksmburns Apr 2, 2013 12:18 PM

                I've never seen meat and the website doesn't indicate it. What I do taste is liquid smoke and dried out rice, not a fan but haven't had any in a few years.

                1. re: James Cristinian
                  grampart RE: James Cristinian Apr 2, 2013 12:44 PM

                  I'm not one who totally dismisses the use of Liquid Smoke, but in rb&r? Never! That's why the smoked ham hocks are used! Perhaps, a vegan recipe? But, really, I don't know from vegans.

                  1. re: James Cristinian
                    ksmburns RE: James Cristinian Apr 2, 2013 01:23 PM

                    I do not think that there is liquid smoke in it, I dont taste that.

                    1. re: ksmburns
                      James Cristinian RE: ksmburns Apr 5, 2013 04:49 PM

                      I'm going to do a science project and order beans and rice and one piece of chicken, which I'm not wild about either. We have a local place that is light years better in both chicken and beans and rice and they use andouille, unlike the sausage less Popeye's.

                  2. re: ksmburns
                    law_doc89 RE: ksmburns Apr 2, 2013 05:41 PM

                    The real thing has no meat, you are confusing with Sucisse aux haricots. A very different traditional NOLA dish.

                    1. re: law_doc89
                      NorthEncantoGirl RE: law_doc89 Apr 8, 2013 06:59 PM

                      Really? There are regional differences, though; red beans are a Southern staple, not just a NOLA thing. My people come from Arkansas, Tennessee, and So. Carolina, and we do a hock, actually more than one in a pot, and sometimes neck bones, though I haven't had neck bones in years. It wasn't till I was an adult that I ever saw sausage in the pot. My relatives would do hot links, but they would do them separately.

                      See what you've done? You've made me crave red beans, with neck bones--and today is the day of my re-commitment to being meatless! The agony! :-)

                      1. re: NorthEncantoGirl
                        law_doc89 RE: NorthEncantoGirl Apr 8, 2013 08:53 PM

                        Oh well!

                    2. re: ksmburns
                      DuchessNukem RE: ksmburns Apr 3, 2013 08:38 AM

                      Popeye's does a fine job hiding their ingredients. The site below gives an ingredient list that my best guess, probably reflects a frozen-food version they produce/(d). Pork fat is definitely on the list.


                      1. re: DuchessNukem
                        hazelhurst RE: DuchessNukem Apr 3, 2013 08:45 AM

                        You remind me that I forgot to mention that the late Buster Holmes, who ws locally famous for his RB&R, used to finish his batch with margarine.Amazing how much margarine found its way into New Orleans food back then.(BBQ shrimp being the best example)

                        1. re: hazelhurst
                          law_doc89 RE: hazelhurst Apr 3, 2013 04:32 PM

                          but not with the real greats I always preferred Chez Helene to Dooky Leslie Austin cooked a rehearsal dinner for my wedding, He is missed,

                        2. re: DuchessNukem
                          PattiCakes RE: DuchessNukem May 14, 2013 07:15 AM

                          My bet is that they use a ton of salt as well.

                          1. re: PattiCakes
                            sandylc RE: PattiCakes May 14, 2013 10:34 AM

                            I count 11 possible salt items in that ingredients list.

                            1. re: sandylc
                              Allthegoodnameswere RE: sandylc May 14, 2013 01:27 PM

                              I was under no illusions that the original was a low fat low sodium food. What do you think makes it good? Not an everyday staple.

                              1. re: Allthegoodnameswere
                                sandylc RE: Allthegoodnameswere May 14, 2013 01:35 PM

                                I was just answering PattiCakes' question - no judgement!

                      2. re: grampart
                        gumbeauxgal RE: grampart Apr 8, 2013 09:07 PM

                        I have heard that Popeye's uses a healthy dose of chicken fat in the beans. I have not had this confirmed, nor have I tried it myself.

                        1. re: grampart
                          fldhkybnva RE: grampart Apr 9, 2013 04:59 PM

                          I for sure thought there was some kind of pork product, but perhaps it is liquid smoke. I admittedly love their red beans and rice when the converted rice has actually been cooked properly.

                          1. re: fldhkybnva
                            sandylc RE: fldhkybnva May 6, 2013 09:01 PM

                            Cured pork fat is a listed ingredient.

                        2. monkeyrotica RE: ksmburns Apr 2, 2013 11:02 AM

                          I've been using Prudhomme's recipe with great success, but the texture of the beans was never quite creamy enough to emulate Popeyes. That is until I tried using Camelia Brand Red Beans. The combination of the richness of the pork hocks and mashing the beans with a potato masher seems to come very close to the Popeye's creamy texture. I also use a modified quick simmer technique where I put the rinsed beans in cold water, bring to a simmer, simmer for an hour, then let sit overnight in the hot water. This seems to kill off any of the latent yeasts that contribute to flatulence. When I'm ready to cook, I rinse the beans thoroughly and do them in the crock pot. I know some folks insist this washes away the vitamins and minerals, but I read in Rick Bayless's book that the loss of vitamin content is negligible and for me, it's worth the exponential reduction in gas. Fortunately I have a good source for coarse ground andouille; most smoked sausage and kielbasa is far too hotdog-like. The texture just doesn't work for me. I saute the sausage and add the other ingredients, then dump those in the crock as well.

                          The QC on the Camelia is impressive. Not a single cracked, split, or discolored bean. Other brands, I find at least a dozen, if not more. Can't recommend these beans highly enough.



                          9 Replies
                          1. re: monkeyrotica
                            ksmburns RE: monkeyrotica Apr 2, 2013 12:02 PM

                            They both sound so good. I will have to try the Camelia beans. And I did not know that if you soaked and rinsed the beans that it would help with flatulance. ( this sounds great since I have a house full of boys)
                            Thank you both so much!

                            1. re: ksmburns
                              Monch RE: ksmburns Apr 2, 2013 07:10 PM

                              Please try Camellia beans. You won't be disappointed and MAY be amazed at the difference.

                              We were, when I joke-gifted my Wisconsin wife with twenty pounds from the website.

                              Her beans are BEST with Camellia!

                            2. re: monkeyrotica
                              alkapal RE: monkeyrotica Apr 3, 2013 06:54 AM

                              monkeyrotica, where do you get your andouille?
                              and the camellia beans, if you find them locally?

                              i see camellia has a variety of beans, so i may have to go hog-wild and get a sampler. http://www.camelliabrand.com/product-...

                              how do they compare with rancho gordo beans, anyone?

                              1. re: alkapal
                                ksmburns RE: alkapal Apr 3, 2013 07:01 AM

                                I actually buy mine when I am in Texas. There is nothing available here in Kansas.

                                1. re: ksmburns
                                  alkapal RE: ksmburns Apr 3, 2013 07:58 AM

                                  darn, i was just in texas!

                                2. re: alkapal
                                  monkeyrotica RE: alkapal Apr 3, 2013 08:13 AM

                                  I get my andouille from Canales Meats in Eastern Market. I think Union Meats there also carries it. Their boudin isn't bad either.

                                  I was unable to locate Camelia beans locally, so I just ordered them through the website.

                                  1. re: monkeyrotica
                                    alkapal RE: monkeyrotica Apr 3, 2013 04:49 PM

                                    thanks. i was wondering in the back of my head whether you got andouille from the butcher at "let's meat on the avenue." he's got good sausages.

                                3. re: monkeyrotica
                                  hazelhurst RE: monkeyrotica Apr 3, 2013 07:34 AM

                                  Camellia beans are essential. mashing them against the side of the pot helps with "creaminess." Some cooks add a can or two of Blue Runner beans (and ONLY Blue Runner beans). I add a second blast of onion and garlic about an hour before serving just to have something identifiable. The late Richard Collin, whose authority on such things is suspect, claimed to rate RB&R according to "bean definition" when complete. this was , and is, nonsense.

                                  1. re: monkeyrotica
                                    gumbeauxgal RE: monkeyrotica Apr 8, 2013 09:06 PM

                                    Yes. PLEASE, PLEASE, PLEASE use Camellia brand beans. They are what Creole and Cajun folks use. I am a born and raised South Louisianian and the only times we didn't use Camellia brand beans or peas was when we had them fresh from the garden. Try their Lady Cream Peas and Field Peas (a food cited on the Ark of Taste years ago). They don't disappoint. As an adult stuck in California, I lug 10 lbs of beans/peas back with me after every trip home to see my family.

                                  2. Gypsy Jan RE: ksmburns Apr 2, 2013 12:50 PM

                                    Is this recipe similar to the one you are using?


                                    1. law_doc89 RE: ksmburns Apr 2, 2013 05:37 PM

                                      Oh my, why would you want to duplicate this? I suggest you get hold of an old copy of Mary Moore Bremer"s cook book. She preserved recipes from the original way these dishes were made. You will be amazed to make and eat the real thing.

                                      It used to be known as "red beans a la nouvelle orleans" and it was all about cooing the beans which are added to rice at the end. The secret is a beef roux at the start, made with bacon fat, of course, and remembering the tea cup on the bottom of the bean pot.

                                      I cannot find a link, but the book is a classic, and there are many used copies available, cheap, ALL the modern big names in NOLA know and respect MMB.

                                      4 Replies
                                      1. re: law_doc89
                                        ksmburns RE: law_doc89 Apr 3, 2013 06:02 AM

                                        I will look for the cookbook. Thanks

                                        1. re: ksmburns
                                          ksmburns RE: ksmburns Apr 8, 2013 12:37 PM

                                          I found and ordered the cookbook by Mary Moore Bremer. I received it today in the mail, I am so excited to try alot of the recipes in there. I made some last week from one of the recipes on that was posted on here, and it was wonderful. Thank you everyone for your help, now I just need to get the Camelia Beans!

                                          1. re: ksmburns
                                            DuchessNukem RE: ksmburns Apr 8, 2013 01:53 PM

                                            Amazon has if all else fails. I bought 6 bags not realizing I was buying 12# lol. Fortunately they store well; but single bags are available.

                                            1. re: DuchessNukem
                                              Monch RE: DuchessNukem Apr 8, 2013 07:27 PM

                                              Always excited to learn about southern cookbooks to add to my collection.

                                              If I am to believe Alibris.com, I have just ordered a 1949 edition of Ms. Bremer's book, for $10.

                                              Anything bound with plastic combs is first-rate in my library!

                                      2. Kris in Beijing RE: ksmburns Apr 2, 2013 06:22 PM

                                        A genuine replication question -- do you think that Popeye's "half cooks" their Rb&R for transport and the stores finish the process?
                                        Or, fix it completely and Then transport?
                                        If either, both time and temperature would add to the depth of the dish.

                                        1. law_doc89 RE: ksmburns Apr 3, 2013 06:58 PM

                                          I thought I had posted this last night. It is from memory what the Mary Moore Bremer recipe is:

                                          RED BEANS A LA NOUVELLE ORLEANS
                                          Soak over night two cups of red beans of the current season.
                                          Put one tablespoon of fat into frying pan with salt pork. Brown and add one sliced onion and a carrot, if you like. Mix into this one tablespoon of flour and add a cup of beef stock. Put all
                                          into pot with the beans, which have been drained, and pour on enough warm water to cover.

                                          The 'old way was to put a thick teacup on the bottom of pot,
                                          which was a good way to keep the beans from burning in the center, over flame. Let beans simmer for two and a half hours, adding water if necessary. Now put in half teaspoon of salt, pepper, a dash of parsley, thyme and sage, and let cook for half an hour.

                                          Before serving, remove carrot and onion, and lay on beans. Serve with rice.

                                          5 Replies
                                          1. re: law_doc89
                                            grampart RE: law_doc89 Apr 3, 2013 07:14 PM

                                            Mary forgot the ham hock!

                                            1. re: grampart
                                              monkeyrotica RE: grampart Apr 4, 2013 04:32 AM

                                              The New Orleans Times Picayune Cookbook (circa 1901) has a similar recipe, although it calls for leaving the carrot in and adding a pound of ham or "salt meat." I'm inclined to think this is pickled pork rather than fatback.

                                              1. re: monkeyrotica
                                                law_doc89 RE: monkeyrotica Apr 4, 2013 04:37 AM

                                                Don't you love the idea of "Veal saute" or "Daube a la Mode?" Why not those at Popeyes?

                                                1. re: monkeyrotica
                                                  mudcat RE: monkeyrotica Apr 8, 2013 03:19 PM

                                                  Salt meat is cured pork shoulder that is packed under salt for 3 to 6 months. Imparts more flavor than the salt pork (cured and salted pork bellies) available in the stores nowadays. Once very common in the New Orleans area but not anymore I have been told. Pickled pork is the cured pork butt. The cured picnic ham was severed from the butt and smoked. I don't know what Popeye's uses in their Red Beans having never eaten there. County ham comes close to the flavor of salt meat. When I can find it on sale, I buy a ham and have it cut into 3/4" slices that I use in my red or white beans.

                                                  1. re: mudcat
                                                    monkeyrotica RE: mudcat Apr 8, 2013 04:16 PM

                                                    Savoie makes a pickled pork. VERY salty. Will have to give the country ham a try.


                                            2. Gypsy Jan RE: ksmburns Apr 8, 2013 04:32 PM

                                              Is there any way I can find a copy of Bremer's recipes online?

                                              I would happily buy her cookbook to contribute to the revenues, but I live in Mexico and shipping is problematical..

                                              TIA for any advice.

                                              3 Replies
                                              1. re: ksmburns
                                                Gypsy Jan RE: ksmburns Apr 9, 2013 02:03 PM

                                                I have the recipe that you sent to me. It is almost exactly like the one in my "Cajun Cuisine" cookbook, except Bremer's recipe adds in parsley, thyme, sage and black pepper, so I imagine it will produce more complex and nuanced flavors.

                                                Can you enlighten me about salt pork? How is it different from other preserved pork so I know what to look for in the store.

                                                Once again, thanks so much and I look forward to preparing this recipe.

                                                1. re: Gypsy Jan
                                                  grampart RE: Gypsy Jan Apr 9, 2013 02:09 PM

                                                  Here are various photos of salt pork.


                                                  1. re: grampart
                                                    Gypsy Jan RE: grampart Apr 9, 2013 02:41 PM


                                                    Now, I have to see if I can get a Mexican butcher to understand what I need/

                                              2. law_doc89 RE: ksmburns Apr 8, 2013 06:38 PM

                                                I am so glad that some of you are tracking down Bremer. She preserved a whole tradition of black cooking in NOLA.

                                                1 Reply
                                                1. re: law_doc89
                                                  ksmburns RE: law_doc89 Apr 8, 2013 08:13 PM

                                                  I love the cookbook! I am so glad you all mentioned it to me. I was so excited when I got it this morning. If anyone would like a recipe out of it, I would be happy to email them, or post them on here.

                                                2. b
                                                  Big Bad Voodoo Lou RE: ksmburns Apr 8, 2013 06:41 PM

                                                  If anyone can help me salvage my red beans and rice, I'd be much obliged.

                                                  I made mine on the stovetop with leftover Honeybaked Ham from Easter (no ham hocks or sausage around), two cups of dry red beans that I soaked for close to 24 hours the day before, lots of diced onion, diced green pepper, low-sodium chicken broth, cayenne pepper, dried thyme, some liquid smoke, and a few shots of Crystal hot sauce.

                                                  However, I simmered it for several hours last night, and when I finally took it off the stovetop so I could go to bed last night, the beans were still hard. I hoped a night in the fridge would soften them up, but it didn't help. So I added some water and put them back on the stovetop tonight, continuing to simmer. But I'm worried the beans will never soften and the whole pot will be a disappointing and disgusting waste of food.

                                                  So at this late stage in the cooking process, is there anything I can do?

                                                  6 Replies
                                                  1. re: Big Bad Voodoo Lou
                                                    ksmburns RE: Big Bad Voodoo Lou Apr 8, 2013 08:12 PM

                                                    Do you know if the beans were old? Sometimes if they are to old they will not soften. Also did you add salt to the beans while you were cooking them? Salt added to the water will also not allow the beans to soften.

                                                    1. re: ksmburns
                                                      Big Bad Voodoo Lou RE: ksmburns Apr 8, 2013 09:24 PM

                                                      They were very old, and there was probably plenty of salt from the ham... and the (admittedly low-sodium) chicken broth... oh yes, and the salt too.

                                                      1. re: Big Bad Voodoo Lou
                                                        monkeyrotica RE: Big Bad Voodoo Lou Apr 9, 2013 04:18 AM

                                                        Any amount of sodium is enough to toughen even the freshest beans. I would either skip the broth and add salt to taste when the beans are done OR pre-cook the dry beans in barely simmering water for an hour then leaving them in the hot water overnight. Drain the liquid and cook in the stock. I do almost all my bean dishes in the crock pot now. Beans seem to benefit from low moist long heat, particularly Mexican bean dishes.

                                                    2. re: Big Bad Voodoo Lou
                                                      sandylc RE: Big Bad Voodoo Lou May 6, 2013 09:14 PM

                                                      The beans were probably too old.

                                                      Salt does not cause beans to be tougher or harder.


                                                      1. re: sandylc
                                                        monkeyrotica RE: sandylc May 7, 2013 04:05 AM

                                                        Interesting article. If salt actually makes beans tender, I have to wonder how the wives tale started.

                                                        1. re: monkeyrotica
                                                          sandylc RE: monkeyrotica May 7, 2013 06:35 PM

                                                          Came from the same evil person who said you couldn't wash mushrooms. ;-)

                                                    3. a
                                                      Allthegoodnameswere RE: ksmburns May 5, 2013 02:40 PM

                                                      I've tried numerous "copy cat" recipes for Popeyes red beans and rice. All have fallen a bit short of the mark. On a whim, I tried an off brand called Vigo. It tasted very much like the Popeyes version. So close, I wouldn't be surprised to learn its exactly what they serve. At any rate, it's very good.

                                                      8 Replies
                                                      1. re: Allthegoodnameswere
                                                        ksmburns RE: Allthegoodnameswere May 6, 2013 06:40 PM

                                                        Where did you find this brand?

                                                        1. re: ksmburns
                                                          Allthegoodnameswere RE: ksmburns May 6, 2013 07:40 PM

                                                          On the top shelf of a tiny little grocery store in the stix ;-) Seems to be an imported product (importer was in Fla. didn't say where it originated). Price was slightly higher than the other offerings (Zararians etc.)

                                                          Same brand also offered a "Cuban style" black beans and rice. May have to give that a shot too.

                                                          I pitched the package already or I would post a pic. Ill grab some more and post a pic when I can (hope the mods don't frown on it). Fwiw, the package looked like it belonged in an ethnic or specialty grocery store.

                                                          1. re: Allthegoodnameswere
                                                            DuchessNukem RE: Allthegoodnameswere May 6, 2013 09:37 PM

                                                            Probably the one in photo below. I recall using their mixes years ago; probably in upstate NY. Whole line of mixes, all fairly high-sodium.

                                                            1. re: DuchessNukem
                                                              gmm RE: DuchessNukem May 7, 2013 02:22 AM

                                                              That brand is pretty readily available at all the grocery stores in my area. Usually stocked by all the other rice and rice pilaf type products. It does tend to be on the salty side.

                                                              1. re: DuchessNukem
                                                                justalex RE: DuchessNukem May 7, 2013 07:26 PM

                                                                I like the Vigo brand of beans and rice mix for a quick weeknight side dish. It can be found all over in the Mpls./St. Paul market. I always add raw onion, a splash of red wine vinegar and El Yucateco (red) to top off the black beans and rice. Just onion and hot sauce for the red bean version. Not bad, not bad at all...

                                                                1. re: justalex
                                                                  Big Bad Voodoo Lou RE: justalex May 8, 2013 08:25 AM

                                                                  You are like the buzzing of flies to VIGO!

                                                              2. re: Allthegoodnameswere
                                                                alkapal RE: Allthegoodnameswere May 14, 2013 07:04 AM

                                                                i've used the vigo's yellow rice mix. i like it fine, but prefer mahatma's yellow rice mix.

                                                              3. re: ksmburns
                                                                gfr1111 RE: ksmburns Jun 26, 2013 12:02 PM

                                                                Ksmburns and Allthegoodnameswere,

                                                                Vigo Brand is produced in Tampa, Florida. It's a really old brand here (began in 1947) and is not considered an "off" brand at all. I go out of my way to buy Vigo whenever I can. My motivation is just to support a local business, but I do find the quality of the brand to be high or I wouldn't buy it, despite the hometown association. Vigo also markets Alessi, which its website indicates is for the company's purely Italian products. The founder of the firm was Antonino Alessi.

                                                            2. twodales RE: ksmburns May 7, 2013 12:24 AM

                                                              Had the Prb&r just the other day. I must say, I like it too. There is something about the rice too. It isn't fluffy but almost undercooked. Anybody else know what I mean?

                                                              6 Replies
                                                              1. re: twodales
                                                                fldhkybnva RE: twodales May 7, 2013 05:53 AM

                                                                I think that's whatever they do or dont do to the converted rice. I inhaled a large side the other day and it was fabulous. It would be nice to recreate at home, but for now I'm willing to drive down the street.

                                                                1. re: fldhkybnva
                                                                  Allthegoodnameswere RE: fldhkybnva May 7, 2013 06:03 PM

                                                                  I gotta travel about 35 miles for a fix. If it was just down the street, I'd simply pony up.

                                                                  1. re: Allthegoodnameswere
                                                                    ksmburns RE: Allthegoodnameswere May 7, 2013 07:02 PM

                                                                    Unfortunately, I have to drive 2 1/2 hours to get to Popeye's. I am sure that they do not carry the VIGO brand anywhere around here. I guess people in Kansas do not appreciate the taste.

                                                                    1. re: ksmburns
                                                                      grampart RE: ksmburns May 7, 2013 07:13 PM

                                                                      Maybe this?


                                                                      1. re: ksmburns
                                                                        gmm RE: ksmburns May 8, 2013 01:18 AM

                                                                        Just out of curiosity, what grocery stores do you have there? I'm in Washington state and we have Safeway, Albertson's, QFC, Fred Meyer and Top Foods. Our Target stores don't have full grocery stores, but most of the Walmarts do and I think I've seen the Vigo products there.

                                                                        1. re: gmm
                                                                          ksmburns RE: gmm Jun 21, 2013 03:21 PM

                                                                          In my area we have a Hometown Grocery store that is not affiliated with any of the larger stores. They purchase from a distributor, but the selection they can choose from is limited.

                                                                2. j
                                                                  Juanaeat RE: ksmburns May 29, 2013 04:54 AM

                                                                  I have tried to make them many times myself and am always close but no cigar. I know mashing the beans is a key element but was always stuck on how they get that pork taste with any meat. Anyway the following is a recipe that while I have not tried (yet) I believe may be a winner:


                                                                  Best of luck!

                                                                  3 Replies
                                                                  1. re: Juanaeat
                                                                    grampart RE: Juanaeat May 29, 2013 06:28 AM

                                                                    If this will be your first time using smoked ham hocks, I think you are about to experience that "pork taste".

                                                                    1. re: grampart
                                                                      fldhkybnva RE: grampart May 29, 2013 06:53 AM

                                                                      I love smoked ham hocks, it's the best part about both red beans and rice and collard greens.

                                                                      1. re: grampart
                                                                        twodales RE: grampart Jun 6, 2013 05:12 PM

                                                                        You are right. I was going to suggest ham hocks. I pull little bits of the meat off and throw it in the beans too.

                                                                    2. b
                                                                      batmon77 RE: ksmburns Jun 26, 2013 12:34 PM

                                                                      Camellia's Red Beans

                                                                      Show Hidden Posts