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.

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...


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

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