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.
Provided by Jackie Smith
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h35m
Yield 7
Number Of Ingredients 11
Steps:
- 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.
- Bring 4 cups water to a boil in a saucepan. 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.
- Add the third can of drained beans to the food processor. 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 Facts : Calories 516.7 calories, Carbohydrate 71.8 g, Cholesterol 30.7 mg, Fat 17.1 g, Fiber 9.2 g, Protein 18.3 g, SaturatedFat 6.1 g, Sodium 811.1 mg, Sugar 3 g
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