- 2 (15 ounce) cans red beans, with liquid
- 1 (15 ounce) can red beans, drained
- 1/2 pound smoked ham hock
- 5 1/4 cups water, divided
- 2 cups uncooked long-grain rice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground red pepper
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 5 tablespoons lard
- In a 2 quart saucepan combine 1 drained can of bean, 1 undrained can of beans, ham hock and remaining 1 1/4 cup water. Simmer on medium heat for 1 hour, until the meat starts to come away from the bone. Remove from heat and cool until meat can be handled to be removed from bone.
- In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a food processor combine meat, beans and the liquid in which they cooked. To the mixture add onion powder, garlic salt, red pepper, salt, black pepper and lard. Process for 4 seconds. Beans should be chopped and the liquid thick.
- To the food processor add the third can of drained beans. Process for 1 or 2 seconds, so that most of the beans remain almost whole. Pour mixture back into saucepan and cook slowly on low, stirring often, until heated through.
- Serve over cooked rice.
Restaurant Style Red Beans and Rice, recipe