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The Secret to Popeye's Red Beans
Posted on 5/19/15 at 5:30 pm
Posted on 5/19/15 at 5:30 pm
Fitzmorris and one of his guests today both claimed Warren LeRuth personally told them (independently from each other) that the secret ingredient was 30% emulsified pork fat.
So much for red beans being a vegetable.
So much for red beans being a vegetable.
8
Posted on 5/19/15 at 5:40 pm to Stadium Rat
Fitz claimed you can recreate the Popeyes flavor by adding a few puréed hot dogs ( not sure the number) to your pot of red beans. Never tried it.
Posted on 5/19/15 at 5:43 pm to Stadium Rat
I knew they were bad for me! I have not eaten them in a long time, but they do taste great. I don't want them again.
Posted on 5/19/15 at 5:47 pm to Geaux2Hell
quote:That was mentioned right before the other comment. He said to use 1 pound of Oscar Mayer Weiners. Not the beef ones. Put in a blender and puree. I assume this was to be added to a 1 lb pot of beans.
Fitz claimed you can recreate the Popeyes flavor by adding a few puréed hot dogs ( not sure the number) to your pot of red beans. Never tried it.
He said he got that tip from a caller over 20 years ago.
This post was edited on 5/19/15 at 5:48 pm
Posted on 5/19/15 at 5:51 pm to Geaux2Hell
I've read the hot dog addition on here several times. Along with adding the stick of butter at the end (which I adopted).
Posted on 5/19/15 at 5:55 pm to Icansee4miles
quote:
Along with adding the stick of butter at the end (which I adopted).
That's not to make them taste like Popeye's, though. It makes them taste good and creamy.
At least a few of the copycat recipes I've seen use a good bit of lard.
Posted on 5/19/15 at 6:02 pm to Gris Gris
If I put lard in my red beans, what would I fry my chicken in? Besides, I'm trying to cook heart healthy here. 
Posted on 5/19/15 at 6:10 pm to Stadium Rat
quote:
He said he got that tip from a caller over 20 years ago.
I heard the call and have done it many times and it is very close. One package-8 hotdogs.
The stick of butter was another caller and discussion about the same time but is not for Popeyes but it is good and I do it as well.
An old friend of mine mother gave me years ago a purportedly Popeyes biscuit recipe about the same time.
4 cups Bisquick
1 cup Seven-Up
1 cup sour cream
Pinch of salt
Make dough, roll out cut and cook. Pretty good.
Posted on 5/19/15 at 6:16 pm to Martini
I had that biscuit recipe-you forgot the part about the stick of melted butter in the bottom of the pan and the second stick melted and poured on top when they come out of the oven.
Posted on 5/19/15 at 6:45 pm to Icansee4miles
You are correct. I had to go pull the recipe card. It was given to me by a friends mother "from the kitchen of Pat" in 1982.
Posted on 5/19/15 at 6:47 pm to Stadium Rat
I just might try the pureed hot dogs next time I make a pot of red beans. Not really. I like Popeye's rbnr but I don't want to make a big pot of them.
I will stick to smoked hocks/neck bones and good sausage. Can't find tasso or pickled pork here, only online.
I will stick to smoked hocks/neck bones and good sausage. Can't find tasso or pickled pork here, only online.
Posted on 5/19/15 at 6:53 pm to Martini
quote:
The stick of butter was another caller and discussion about the same time but is not for Popeyes but it is good and I do it as well.
I think I told you about the stick of butter and I got it from our mutual Katrina evacuee friends years ago.
Posted on 5/19/15 at 6:56 pm to Gris Gris
Do they give it the smokey flav (the puréed hot dogs)?
Posted on 5/19/15 at 7:01 pm to BRgetthenet
I've never used the hotdogs.
Posted on 5/19/15 at 7:10 pm to Gris Gris
Adding any kind of fat makes the beans creamier, you know, like Natchitoches style.
I remember seeing a cooking show where the cook added Crisco in huge spoonfuls for that reason. I'm not sure what show. Did Great Chefs ever do RB&R?
I remember seeing a cooking show where the cook added Crisco in huge spoonfuls for that reason. I'm not sure what show. Did Great Chefs ever do RB&R?
This post was edited on 5/19/15 at 7:15 pm
Posted on 5/19/15 at 7:14 pm to Stadium Rat
BTW, I had figured that Popeye's used a bunch of fat, because sometimes you get them and they literally have grease floating on the top.
Do you know how much fat you have to add to beans to have visible grease on top?
A lot!
I always figured they got sausage grease from somebody that cooked sausage in their production of some other product. It seems tastier than straight pork fat.
Do you know how much fat you have to add to beans to have visible grease on top?
A lot!
I always figured they got sausage grease from somebody that cooked sausage in their production of some other product. It seems tastier than straight pork fat.
This post was edited on 5/19/15 at 7:16 pm
Posted on 5/19/15 at 7:25 pm to Stadium Rat
quote:
Great Chefs
GOAT series.
Posted on 5/19/15 at 7:36 pm to BRgetthenet
quote:
Great chefs. GOAT series
They don't pay worth a shite.
Posted on 5/19/15 at 7:37 pm to Stadium Rat
quote:
Did Great Chefs ever do RB&R?
I'm not sure. I have the DVD set and the cookbook, though.
Posted on 5/19/15 at 8:05 pm to Gris Gris
quote:Then it looks like you have an assignment, now, GG.
Did Great Chefs ever do RB&R?
I'm not sure. I have the DVD set and the cookbook, though.
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