Rating: 4.17 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

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Recipe Summary

prep:
5 mins
cook:
1 hr 30 mins
total:
1 hr 35 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

517 calories; protein 18.3g; carbohydrates 71.8g; fat 17.1g; cholesterol 30.7mg; sodium 811.1mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 4 stars
09/22/2003
Definately good but a little salty so I made these changes: In step 1 I used two cans of undrained beans and 1 1/2 cups of water with a ham hock. I omitted the salt altogether and substituted the lard with olive oil. I did not blend the last can of beans I drained two cans into mixture and heated. It was absolutely delicious!!! Read More
(22)

Most helpful critical review

Rating: 1 stars
06/16/2004
it needs to be more prompt w the directions Read More
(6)
12 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/22/2003
Definately good but a little salty so I made these changes: In step 1 I used two cans of undrained beans and 1 1/2 cups of water with a ham hock. I omitted the salt altogether and substituted the lard with olive oil. I did not blend the last can of beans I drained two cans into mixture and heated. It was absolutely delicious!!! Read More
(22)
Rating: 5 stars
01/20/2007
This is very good my son says better than Popeye's. I used dried red beans so the ham hock would cook throughly and left out the lard because my husband has heart disease Read More
(19)
Rating: 4 stars
08/25/2003
Excellent all in all. Always good to see people who aren't afraid of good ol' fashioned lard. I read another review claiming this recipe was too salty. Probably because it uses canned beans. I use the dried. Furthermore sea salt instead of the usual stuff has a milder flavour and lacks the bitterness of table salt. I played around with the recipe and added some beef scraps I had from making my beef shortening it was a nice touch. Read More
(13)
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Rating: 5 stars
01/06/2007
This is terrific! If you like New Orleans red beans & rice you'll love this. I couldn't bring myself to include the lard so just omitted it but I followed the rest of recipe and my family loved it. Read More
(10)
Rating: 4 stars
03/28/2004
This was very good especially for someone like me who's not a meat eater and needs to find alternative protein sources. I didn't have any lard on hand so I used olive oil. Thanks Jackie! Read More
(9)
Rating: 5 stars
11/15/2006
Excellent. A friend visited me from Panama many years ago and she gave me this recipe almost to a T.I loved i then and I love it now...Thanks. Read More
(7)
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Rating: 1 stars
06/16/2004
it needs to be more prompt w the directions Read More
(6)
Rating: 4 stars
01/17/2007
Followed the recipe w/o ham and used a lean pork which was shredded. Turned out amazing. Thanks for the idea. Read More
(4)
Rating: 4 stars
01/23/2012
These are pretty good but could use a bit more spice. I used some shredded pork for the meat & made a pot of red beans which were well seasoned. When you puree them in the food processor they resemble refried beans. I wasn't thrilled about adding lard to the whole batch so I pureed the beans as instructed and then just melted a bit of lard in a pan and refried a small portion. The rest I heated in a sauce pan. I don't think the lard added enough flavor to warrant the extra calories. With the plain rice this was pretty bland. I ended up stirring it all together adding salsa and making bean and cheese burritos. The kids loved those. Read More
(3)