In a 2w 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 to 2 seconds, so that most of the beans remain almost whole.
Pour mixture back into the saucepan and cook slowly on low, stirring often, until heated through.
Serve over cooked rice.
[…] Restaurant Style Red Beans and Rice — Nancy Salinas […]