Quick and easy red beans and rice

6 servings

Ingredients

Quantity Ingredient
3 cans Red Beans (16 Oz Can); Drain 1 Can Only
1 pounds Smoked Ham Hocks
1¼ cup Water
½ teaspoon Onion Powder
½ teaspoon Garlic Salt
¼ teaspoon Red Pepper
¼ cup Lard; Plus 2 Tablespoons
¼ teaspoon Fresh Ground Black Pepper
Salt; To Taste At The End
5 cups Rice; Cooked And Drained

Directions

To a 2 quart pan, add 2 cans of Red Beans, including the juice, ham hocks, and water. Let simmer on low to medium heat until meat loosens from the bone, about an hour or so. Turn off the heat and allow to cool down a bit.

When cool enough, remove the meat from the bone and return the meat to the beans. Then, earn your dog's undying love by tossing him the bone! Pour the bean and meat mixture in to a food processor and add the lard, red pepper, garlic salt, onion powder, and black pepper. Use the pulse setting so as not to over process the mixture. You're looking for a thick, chunky mixture. It should only take 4 or 5 seconds of processing to achieve this.

Return the mixture to the pan and add the remaining can of Red Beans that have been drained. Cook and stir over low heat until the added beans are almost falling apart. Salt to taste and serve over a bed of rice.

Recipe by: Rock McNelly

Posted to bbq-digest by PhantomBBQ@... on Sep 7, 1999, converted by MM_Buster v2.0l.

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