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Restaurant Style Red Beans and Rice

2 (15 ounce) cans red beans, with liquid
1 (15 ounce) can red beans, drained
1/2 pound smoked ham hock
5 1/4 cups water, divided
2 cups uncooked long-grain rice
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
5 tablespoons lard


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. Remove from heat and cool until meat can be handled to be removed from bone. In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. 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. 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. Pour mixture back into saucepan and cook slowly on low, stirring often, until heated through. Serve over cooked rice.

Source: allrecipes.com