Restaurant Style Red Beans and Rice
2 (15 ounce) cans red beans
1 (15 ounce) can red beans
½ pound smoked ham hock
5 ¼ cups water
2 cups uncooked long-grain rice
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon ground red pepper
½ teaspoon salt
or to taste
¼ 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.
Bring 4 cups water to a boil in a saucepan. 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.
Add the third can of drained beans to the food processor. 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.
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