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Restaurant Style Red Beans and Rice

By: Jackie  
"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."

Rating: This weblink has been rated 9 times with an average star rating of 4.1 Read Reviews (8)

Rate/Review | 555 people have saved this

Prep Time:
5 Min
Cook Time:
1 Hr 30 Min
Ready In:
1 Hr 35 Min

Servings  (Help)

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Original Recipe Yield 6 to 8 servings
 

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

Directions

  1. 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.
  2. In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. 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.
  4. To the food processor add the third can of drained beans. 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.
  5. Serve over cooked rice.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 517 | Total Fat: 17.1g | Cholesterol: 31mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2003 by DEED330 
Definately good but a little salty so I made these changes: In step 1, I used two cans of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2003 by TORYCHEF 
Excellent all in all. Always good to see people who aren't afraid of good ol' fashioned lard.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2007 by Lou Sang 
This is very good, my son says better than Popeye's. I used dried red beans so the ham hock... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2004 by LINDA MCLEAN 
This was very good, especially for someone like me who's not a meat eater and needs to find... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2007 by Debbie 
This is terrific! If you like New Orleans red beans & rice, you'll love this. I couldn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2006 by Rhonda Brock Fuller 
Excellent. A friend visited me from Panama many years ago, and she gave me this recipe,... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 16, 2004 by SASSYVIENNA 
it needs to be more prompt w the directions MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2007 by Jerry 
Followed the recipe w/o ham and used a lean pork which was shredded. Turned out amazing. ... MORE

 
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