Ingredients Jump to Instructions ↓

  1. 3 (15 1/2-ounce) cans red beans, divided

  2. 1/2 to 3/4 pound smoked ham hock

  3. 1 1/4 cups water

  4. 1/2 teaspoon onion powder

  5. 1/2 teaspoon garlic salt

  6. 1/4 teaspoon crushed red pepper

  7. 1/2 teaspoon salt, or to taste

  8. 1/4 teaspoon freshly ground pepper

  9. 1/4 cup plus 1 tablespoon lard

  10. 4 to 5 cups cooked long grain rice, drained

Instructions Jump to Ingredients ↑

  1. Pour 2 cans of beans with their liquid into a 2-quart pan. Add the smoked ham hock and water. Bring the pan to a simmer on medium heat for an hour, until the meat starts to loosen from the bone. Remove from the heat and cool until the ham hock is cool enough so the meat can be removed from the bone. Place the meat, beans, and liquid in a food processor. To the mixture add the onion powder, garlic salt, crushed red pepper, salt, pepper, and lard. Process for only 4 seconds. The beans should be chopped and have a soupy, liquid consistency. Now drain the liquid from the remaining can of beans and add the beans to the food processor. Process just for a second or two—you want these beans to remain almost whole. Pour the bean mixture back into the pan and cook slowly on low heat, stirring often, until ready to serve. Serve the beans over the cooked rice.

  2. So, I messed up on my correction It really is 1/4 cup of lard, plus one more tablespoon. Thank you for having such watchful eyes!

  3. Arleen Fran…when they say red pepper in the red beans and rice…is it like the italian shaker pepper flakes? and instead of lard…can I use some reserved bacon grease? Dont want to mess up my popeyes red beans and rice…

  4. Stephanie I am not Fran, but I will give you an answer. The red pepper flakes are the chili flakes you see in italian shakers. Bacon grease would work, but lard would be a better choice.

  5. William What is the green stuff on top of the beans? Parsley?


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