|
|
Recipe Restaurant Style Red Beans and Rice (Side Dish)
Home Cooking Recipes
Required Ingredients:
- 2 (15 ounce) cans red beans, with liquid
- 1 (15 ounce) can red beans, drained
- 1/2 pound smoked ham hock
- 5 1/4 cups water, divided
- 2 cups uncooked long-grain rice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground red pepper
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 5 tablespoons lard
Preparing/Cooking:
- 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.
Back to Recipes
|
|