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Restaurant Style Red Beans and Rice

Restaurant Style Red Beans and Rice

  • Prep

    5 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 35 m
Jackie

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
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Reviews

DEED330
22

DEED330

9/21/2003

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!!!

Lou Sang
18

Lou Sang

1/19/2007

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

TORYCHEF
13

TORYCHEF

8/25/2003

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.

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