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Restaurant Style Red Beans and Rice


  • 2 15 oz. cans red beans, with liquid
  • 1 15 oz. can red beans, drained
  • 1/2 lb. smoked ham hock
  • 5 1/4 cups water, divided
  • 2 cups uncooked long-grain rice
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic salt
  • 1/4 tsp. ground red pepper
  • 1/2 tsp. salt, or to taste
  • 1/4 tsp. ground black pepper
  • 5 tbsp. lard


  • 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.