Popeyes Red Beans and Rice Recipe in 2 Hours 50 Minutes

Instructions:

1. Place 1 lb dried small red beans in a large bowl and cover with 3 inches of water. Let them sit for 8 hours or overnight, then drain and rinse.
2. In a large Dutch oven, melt 2 tbsp bacon fat over medium heat until it begins to shimmer and wisps of smoke appear.
3. Add your diced yellow onion, green bell pepper, and celery. Cook for 8 minutes until the onions are translucent and the edges turn golden.
4. Stir in 4 cloves minced garlic and cook for 1 minute until the aroma fills the kitchen. Note: Don't let the garlic brown, as it can turn bitter.
5. Pour in 6 cups chicken stock and add the 1 lb soaked red beans and the smoked ham hock.
6. Stir in 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp white pepper, 1/4 tsp cayenne, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp dried oregano.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours until the beans are tender when pressed against the side of the pot.
8. Remove the ham hock. Use a heavy spoon to mash about 1/2 cup of the beans against the side of the pot. Note: This releases starch to create that iconic creamy gravy.
9. Shred any meat from the ham hock, discard the bone and fat, and return the meat to the pot.
10. Stir in 1 tsp white vinegar and adjust salt to taste. Simmer uncovered for 15 minutes until the liquid has thickened into a velvety sauce.
11. Wash 2 cups long grain white rice in a strainer until the water runs clear to remove excess surface starch.
12. Combine rice with 3.5 cups water and 1/2 tsp salt in a saucepan. Bring to a boil, then cover and simmer on the lowest setting for 18 minutes.
13. Turn off the heat and let the rice sit covered for 10 minutes until the grains are perfectly separate and tender.