Restaurant Style Red Beans and Rice

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 30 ounce beans red with liquid canned
• 0.5 teaspoon garlic salt 
• 0.3 teaspoon ground pepper red
• 0.5 teaspoon onion powder 
• 2 cups rice long-grain uncooked
• 0.5 teaspoon salt to taste
• 0.5 pound ham hock smoked
• 5.3 cups water divided
• 5 tablespoons lard 
• 5 tablespoons lard 

Equipment

• food processor
• sauce pan

Directions

1. 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.
2. Remove from heat and cool until meat can be handled to be removed from bone.
3. In a saucepan bring 4 cups water to a boil.
4. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
5. 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.
6. To the food processor add the third can of drained beans. Process for 1 or 2 seconds, so that most of the beans remain almost whole.
7. Pour mixture back into saucepan and cook slowly on low, stirring often, until heated through.
8. Serve over cooked rice.