Restaurant Style Red Beans and Rice Recipe -
Restaurant Style Red Beans and Rice Recipe

Restaurant Style Red Beans and Rice

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    1 hr 30 mins

    1 hr 35 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2003

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 the lard with olive oil. I did not blend the last can of beans, I drained two cans into mixture and heated. It was absolutely delicious!!!

Most Helpful Critical Review
Jun 16, 2004

it needs to be more prompt w the directions


12 Ratings

Jan 19, 2007

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

Aug 25, 2003

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. I use the dried. Furthermore, sea salt instead of the usual stuff has a milder flavour and lacks the bitterness of table salt. I played around with the recipe and added some beef scraps I had from making my beef shortening, it was a nice touch.

Jan 06, 2007

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 loved it.

Mar 28, 2004

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!

Nov 15, 2006

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.

Jan 17, 2007

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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