Restaurant Style Red Beans and Rice Recipe

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.

Bring 4 cups water to a boil in a saucepan. Add rice and stir. Reduce heat cover and simmer for 20 minutes.

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.

Add the third can of drained beans to the food processor. 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.

Serve over cooked rice.