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Restaurant Style Red Beans and Rice

Restaurant Style Red Beans and Rice

"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."
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1 h 35 m servings 517 cals
Serving size has been adjusted!
Original recipe yields 7 servings


  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 71.8g
  • 23%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 811 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.

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Read all reviews 9
  1. 12 Ratings

Most helpful positive review

Definately good but a little salty so I made these changes: In step 1, I used two cans of undrained beans and 1 1/2 cups of water with a ham hock. I omitted the salt altogether and substituted ...

Most helpful critical review

it needs to be more prompt w the directions

Most helpful
Most positive
Least positive

Definately good but a little salty so I made these changes: In step 1, I used two cans of undrained beans and 1 1/2 cups of water with a ham hock. I omitted the salt altogether and substituted ...

This is very good, my son says better than Popeye's. I used dried red beans so the ham hock would cook throughly and left out the lard because my husband has heart disease

Excellent all in all. Always good to see people who aren't afraid of good ol' fashioned lard. I read another review claiming this recipe was too salty. Probably because it uses canned beans. ...

This is terrific! If you like New Orleans red beans & rice, you'll love this. I couldn't bring myself to include the lard so just omitted it but I followed the rest of recipe and my family love...

This was very good, especially for someone like me who's not a meat eater and needs to find alternative protein sources. I didn't have any lard on hand so I used olive oil. Thanks Jackie!

Excellent. A friend visited me from Panama many years ago, and she gave me this recipe, almost to a T.I loved i then and I love it now...Thanks.

it needs to be more prompt w the directions

Followed the recipe w/o ham and used a lean pork which was shredded. Turned out amazing. Thanks for the idea.

These are pretty good but could use a bit more spice. I used some shredded pork for the meat & made a pot of red beans, which were well seasoned. When you puree them in the food processor they...

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