Restaurant Style Red Beans and Rice

Restaurant Style Red Beans and Rice

10 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 35 m
Jackie
Recipe 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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

ADVERTISEMENT

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.

Share It

Reviews (10)

Rate This Recipe
DEED330
22

DEED330

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!!!

Lou Sang
18

Lou Sang

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

TORYCHEF
13

TORYCHEF

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.

More Reviews

Similar Recipes

Fried Rice Restaurant Style
(720)

Fried Rice Restaurant Style

Authentic Louisiana Red Beans and Rice
(560)

Authentic Louisiana Red Beans and Rice

Easy Red Beans and Rice
(283)

Easy Red Beans and Rice

Authentic, No Shortcuts, Louisiana Red Beans and Rice
(132)

Authentic, No Shortcuts, Louisiana Red Beans and Rice

Red Beans and Rice
(102)

Red Beans and Rice

American-Style Red Beans and Rice
(37)

American-Style Red Beans and Rice

Nutrition

Amount Per Serving (7 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Authentic New Orleans Red Beans and Rice

>

next recipe:

Fried Rice Restaurant Style