Shared by lisa
3 (16 ounce) cans red beans
(2 cans with liquid, 1 can drained )
1/2 to 3/4 pound smoked ham hock
1 1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon red pepper
1/2 teaspoon salt or to taste
1/4 cup plus 1 tablespoon lard
1/4 teaspoon freshly-ground black pepper
4 to 5 cups long grain rice, cooked and drained
Pour 2 cans of beans with their liquid into a 2-quart
saucepan. Add smoked ham hock and water. Simmer over medium heat
for 1 hour until the meat starts to loosen from the bone.
Remove from heat and cool until the hock is cool enough so
the meat may be removed from the bone. Place the meat, beans and
liquid in a food processor. To the mixture add onion powder,
garlic salt, red pepper, salt, and lard. Process for only 4 seconds.
Beans should be chopped and liquid thick. Add the third can of beans
that have been drained of their liquid.
Process just for a second or two; you want these beans to remain
almost whole. Pour bean mixture back into to pan and cook slowly
on low heat stirring often until ready to serve.
Serve over rice.
