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Beans and Rice
"This tasty dish is a spin on a Cajun specialty,
although it is very different from authentic Cajun food. The red
beans mixture is made separate from the rice, and is seasoned to
perfection using the ingredients below. It is served over regular
long grain rice. Be carefully in the recipe not use the instant
'minute' rice, as it won't turn out very good."
canned) red kidney beans
¾ pound smoked ham hocks
1¼ cups water
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon red pepper
½ teaspoon salt
¼ cup lard
¼ teaspoon freshly ground black pepper
5 cups long-grain white rice, cooked and drained
Pour 2 cans of beans (juice and all) into a large saucepan.
the smoked ham hock and water.
Then turn the heat on medium
low and stir well to mix all the ingredients.
Simmer for about an
hour until the meat starts to loosen from the bone.
Remove the pan from the heat and allow it to cool until the hock is cool
enough to be handled.
Then carefully remove the meat from the
Discard the bone.
Place the meat, beans and liquid in a food processor or blender.
Add onion powder, garlic salt, red pepper, salt, and lard.
on high for a few seconds.
In a food processor, process for only 4
The beans should be chopped and the liquid should be
Drain the third can of beans.
Then add the drained beans (discard
the liquid) to the mixture.
Process or blend just for a second or
You want these beans to remain almost whole.
Then transfer the beans mixture back into the pan and cook slowly over
Stir often to prevent sticking.
Cook until the
beans are firm, and most of the water has been evaporated.
While the beans cook...
Prepare the rice by cooking it according to
the directions on the box. Basic directions for rice include
boiling water and adding the rice to the water once it begins to boil.
Cook he rice until it is tender, then drain well.
Once the beans and rice are done cooking, remove them both from the
Serve the bean mixture over the cooked rice on individual
serving plate, or alongside a main course dish.