Ingredients
3cansred beans
1smoked ham hock,(½ to ¾ lb) or ¼ tsp liquid smoke)
1¼cupswater
½tsponion powder
½tspgarlic salt
¼tspred pepper flakes,Creole seasoning, or ½ tbsp hot sauce
½tspsalt
3tbsplard
¼tspfreshly ground pepper
4cupslong grain rice,cooked, for serving
Preparation
Pour 2 of the cans of beans into an 8-cup sauce pan and add the ham hock and water. Simmer on medium heat for 1 hour, until the meat starts to loosen from the bone.
Remove from the heat and cool until the hock is cool enough to remove the meat from the bone.
Place the meat, beans, and liquid from the pot in a food processor. Add the onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. The beans should be chopped and the liquid thick.
Drain the remaining beans and add to the processor. Process for just 1 to 2 seconds.
Pour everything back into the pan and cook slowly on low heat, stirring often, until you’re ready to serve.
Serve over premium long-grain rice. Enjoy!
