Restaurant Style Red Beans and Rice Good Recipes

Saturday, August 4, 2018

Restaurant Style Red Beans and Rice

"Believe it or no longer the name of the game 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."

Ingredients :

2 (15 ounce) cans purple beans, with liquid
1 (15 ounce) can crimson beans, tired
half of pound smoked ham hock
five 1/4 cups water, divided
2 cups uncooked lengthy-grain rice
half of teaspoon onion powder
half of teaspoon garlic salt
1/4 teaspoon floor red pepper
half of teaspoon salt, or to flavor
1/4 teaspoon freshly floor black pepper
5 tablespoons lard

Instructions :

Prep : 5M	Cook : 7M	Ready in : 1H35M

In a 2 quart saucepan integrate 1 tired can of bean, 1 undrained can of beans, ham hock and remaining 1 1/4 cup water. Simmer on medium warmth for 1 hour, till the meat starts to come back far from the bone. Remove from warmness and cool till meat may be treated to be eliminated from bone.
In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce warmth, cover and simmer for 20 mins.
In a food processor integrate meat, beans and the liquid wherein they cooked. To the combination add onion powder, garlic salt, red pepper, salt, black pepper and lard. Process for four seconds. Beans need to be chopped and the liquid thick.
To the food processor add the third can of drained beans. Process for 1 or 2 seconds, in order that maximum of the beans remain almost complete. Pour mixture again into saucepan and cook dinner slowly on low, stirring regularly, until heated thru.
Serve over cooked rice.

Notes :

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