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Monday, January 11, 2016

Restaurant Style Red Beans And Rice

Ingredients

  • Servings: 6
  • 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

Recipe

    Preparation Time: 5 mins Cook Time: 1 hr 30 mins

    Ready Time: 1 hr 35 mins

  • 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.

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