“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.” - by Jackie
Ingredients
Adjust Servings
Original recipe yields 6 to 8 servings
Directions
- 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.
- In a saucepan bring 4 cups water to a boil. 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.
- 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.
- Serve over cooked rice.
Nutrition
Amount Per Serving (7 total)
- Calories
- 517 cal
- 26%
- Fat
- 17.1 g
- 26%
- Carbs
- 71.8 g
- 23%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"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 la..." See morerd 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
"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..." See more"
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..." See more 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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