Restaurant Style Red Beans and Rice Popular Recipes

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Restaurant Style Red Beans and Rice

"Believe it or not the secret to many bean dishes is lard. Red beans are simmered, slowly, with ham hock. Then the beans and meat are processed in a food processor with spices and lard. The beans are reheated and served over rice."

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

Instructions :

Prep : 5M	Cook : 7M	Ready in : 1H35M

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.