Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 cn Red Beans (16 Oz Can); Drain
- 1 lb Smoked Ham Hocks
- 1/4 ts Red Pepper
- 1/4 c Lard; Plus 2 Tablespoons
- Salt; To Taste At The End
- 5 c Rice; Cooked And Drained
- 1 1/4 c Water
- 1/2 ts Onion Powder
- 1/2 ts Garlic Salt
- 1/4 ts Fresh Ground Black Pepper
Preparation
To a 2 quart pan, add 2 cans of Red Beans, including the juice, ham hocks, and water. Let simmer on low to medium heat until meat loosens from the bone, about an hour or so. Turn off the heat and allow to cool down a bit. When cool enough, remove the meat from the bone and return the meat to the beans. Then, earn your dogs undying love by tossing him the bone! Pour the bean and meat mixture in to a food processor and add the lard, red pepper, garlic salt, onion powder, and black pepper. Use the pulse setting so as not to over process the mixture. Youre looking for a thick, chunky mixture. It should only take 4 or 5 seconds of processing to achieve this. Return the mixture to the pan and add the remaining can of Red Beans that have been drained. Cook and stir over low heat until the added beans are almost falling apart. Salt to taste and serve over a bed of rice. Recipe by: Rock McNelly Posted to bbq-digest by PhantomBBQ@aol.com on Sep 7, 1999, converted by MM_Buster v2.0l.
