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Red Beans and Rice

3 cans red beans, (15.5-16 oz) (2 cans with liquid 1 can drained)
3/4 pound smoked ham hocks
1 1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon red pepper
1/2 teaspoon salt
1/4 cup lard
1 tablespoon lard
5 cups premium long grain rice, cooked and drained

Pour 2 cans of beans in a 2 quart pan add smoked ham hock and water.
Simmer on medium heat for an hour until the meat starts to loosen
from the bone. Remove from heat and cool until the hock is cool
enough so the meat may be removed from the bone. Place the meat,
beans and liquid in a food processor. To the this mixture add onion
powder, garlic salt, red pepper, salt, and lard. Process for only
4 seconds, beans should be chopped and liquid thick. Now add in
the third can of beans that have been drained or their liquid.
Process just for a second or two you want these beans to remain
almost whole. Pour bean mixture back into to pan and cook slowly
on low heat stirring often until ready to serve. Serve over a
premium cooked and drained long grain rice.


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