TSR Version of Popeyes Red Beans & Rice by Todd Wilbur

• 30 ounces canned red kidney beans (not drained)
• 1 12 teaspoons white pepper
• 14 teaspoon paprika
• 4 tablespoons butter
• 14 teaspoon garlic powder
• 1 12 cups quick-cooking rice
• 1 12 cups water
• 2 tablespoons butter
• 12 teaspoon garlic salt

1. Pour the beans with their liquid into a large saucepan.
2. Turn the heat to medium.
3. Add the pepper, paprika, butter and garlic powder.
4. When the beans begin to boil, use a fork to mash some of them against the side of the pan.
5. Stir the mixture constantly.
6. In about 20 minutes, the beans will reach the consistency of refried beans.
7. Prepare the rice, using the butter and garlic salt to season instead of per package directions.
8. To serve, pour 1/2 cup of beans into a serving bowl and using an ice-cream scoop, scoop the same amount of rice on top of the beans.

red kidney beans, white pepper, paprika, butter, garlic, rice, water, butter, garlic salt

Taken from www.food.com/recipe/tsr-version-of-popeyes-red-beans-rice-by-todd-wilbur-259867 (may not work)