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Red Beans And Rice
3 (16 oz.) cans red beans - 2 cans with liquid, 1 can drained
1/2 to 3/4 lb. smoked ham hock
1 1/4 C. water
1/2 tsp. onion powder
1/2 tsp. garlic salt
1/4 tsp. red pepper
1/2 tsp. salt or to taste
1/4 C. + 1 T. lard
1/4 tsp. freshly-ground black pepper
4 to 5 C. long grain rice, cooked and drained
Pour 2 cans of beans with their liquid into a 2-quart saucepan. Add smokedham hock and water. Simmer over medium heat for 1 hour until the meat starts toloosen from the bone.
Remove from heat and cool until the hock is cool enough so the meat may beremoved. Place the meat, beans and liquid in a food processor. Tothe mixture add onion powder, garlic salt, red pepper, salt, and lard. Processfor only 4 seconds. Beans should be chopped and liquid thick. Add the third canof beans that have been drained of their liquid. Process just for a second ortwo; you want these beans to remain almost whole. Pour bean mixture back into topan and cook slowly on low heat stirring often until ready to serve. Serve overrice.
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