Restaurant Style Red Beans and Rice recipe
All Recipes Main Dish Recipes Rice Beans and Rice Recipes
Ingredients
- 2 (15 ounce) cans red beans, with liquid 1 (15 ounce) can red beans, drained ½ pound smoked ham hock 5 ¼ cups water, divided 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
Nutrition Info
- 516.7 caloriescarbohydrate: 71.8 gcholesterol: 30.7 mgfat: 17.1 gfiber: 9.2 gprotein: 18.3 gsaturatedFat: 6.1 gservingSize: -sodium: 811.1 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Restaurant Style Red Beans and Rice
Directions
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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.