Restaurant Style Red Beans and Rice

Restaurant Style Red Beans and Rice

10

"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."

Ingredients

1 h 35 m servings 517 cals
Serving size has been adjusted!

Original recipe yields 7 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

10
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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. ...