Red Beans and Rice

• 3 (16 ounce) cans red beans (2 cans with liquid 1 can drained )
• 12-34 lb smoked ham hock
• 1 14 cups water
• 12 teaspoon onion powder
• 12 teaspoon garlic salt
• 14 teaspoon red pepper
• 12 teaspoon salt (to taste)
• 14 cup lard (plus 1 teaspoon)
• 14 teaspoon black pepper
• 4 -5 cups long grain rice, cooked and drained

1. Pour 2 cans of beans in a 2 quart pan add smoked ham hock and water.
2. Simmer on medium heat for an hour until the meat starts to loosen from the bone.
3. Remove from heat and cool until the hock is cool enough so the meat may be removed from the bone.
4. Place the meat, beans and liquid in a food processor.
5. To the mixture add onion powder, garlic salt, red pepper, salt, and lard.
6. Process for only 4 seconds -- beans should be chopped and liquid thick.
7. Now add the 3rd can of beans that have been drained of their liquid.
8. Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve.
9. Serve over a premium cooked and drained long grain rice.

red beans, ham hock, water, onion powder, garlic salt, red pepper, salt, lard, black pepper, long grain rice

Taken from www.food.com/recipe/red-beans-and-rice-401814 (may not work)