Restaurant Style Red Beans and Rice Popular Recipes

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Restaurant Style Red Beans and Rice

"Believe it or now 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 :

2 (15 ounce) cans red beans, with liquid
1 (15 ounce) can pink beans, tired
1/2 pound smoked ham hock
five 1/4 cups water, divided
2 cups uncooked long-grain rice
half teaspoon onion powder
half of teaspoon garlic salt
1/4 teaspoon floor pink pepper
1/2 teaspoon salt, or to taste
1/four teaspoon freshly ground black pepper
5 tablespoons lard

Instructions :

Prep : 5M	Cook : 7M	Ready in : 1H35M

In a 2 quart saucepan integrate 1 tired can of bean, 1 undrained can of beans, ham hock and last 1 1/four cup water. Simmer on medium heat for 1 hour, until the meat starts to come far from the bone. Remove from warmness and cool till meat may be handled to be removed from bone.
In a saucepan deliver four cups water to a boil. Add rice and stir. Reduce warmness, cover and simmer for 20 minutes.
In a food processor combine meat, beans and the liquid in which they cooked. To the combination add onion powder, garlic salt, purple pepper, salt, black pepper and lard. Process for four seconds. Beans must be chopped and the liquid thick.
To the food processor upload the third can of drained beans. Process for 1 or 2 seconds, in order that most of the beans stay nearly whole. Pour aggregate returned into saucepan and cook slowly on low, stirring often, until heated via.
Serve over cooked rice.

Notes :

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