Restaurant Style Red Beans and Rice recipe

6 servings

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.