Popeye's sides
If you have the time, cook 1/2 lb. smoke ham hock, covered with cold water over low heat, just barely breaking a simmer for 2-3 hours. Use 1/2 cup of this water in your beans following directions below. You can also drain the liquid from the beans and use the liquid from cooking your ham hock in place of the liquid in the cans of beans. If you use dry beans, soak beans overnight, drain in the morning and cover with fresh cold water. Add the ham hock and cook until beans are tender. Remove the ham hock and reserve for another use and follow the directions below. You can put some of the meat from the ham hock in your beans, or you can process desire amount of meat with 1 can or 1 cup beans if using fresh, and process briefly ( maybe 10 seconds) and add this to the remaining beans.
Popeye's Red Beans and Rice
Beans
bacon grease from frying 3-4 pieces of bacon
2 15-ounce cans red beans
1/2 cup water
1/2 teaspoon brown sugar
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Rice
2 1/4 cups water
1/4 cup (1/2 stick)butter
1/4 teaspoon salt
1 cup Uncle Ben's converted rice
Beans:
Fry 3-4 slices of bacon. Save bacon for another use and add bacon grease to red beans plus liquid in a medium saucepan. Add water, brown sugar,salt, garlic powder, and onion powder. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes. Use a potato masher to smash some of the beans(about 1/4 of the beans) into a paste-like consistency.
Rice:
Add water, butter and salt to saucepan and bring to a boil. Stir in1 cup rice, cover and reduce the heat to low and simmer for 20 minutes.
To Serve
Place 1 cup of beans into a bowl. Add 1 cup of rice on top of the beans and serve.
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