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Restaurant Style Red Beans and Rice




Source of Recipe


(Marlaoh)


List of Ingredients




* 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

Recipe



1. 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.
2. In a saucepan bring 4 cups water to a boil. Add rice and stir.
Reduce heat, cover and simmer for 20 minutes.
3. 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.
4. 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.
5. Serve over cooked rice