- 1/2 - 3/4 pounds smoked ham hock
- 3 14-16 ounce cans red beans
- 1 1/4 cups water
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt or to taste
- 1/4 cup lard + 1 tablespoon
- 1/4 teaspoon fresh ground pepper
- Pour 2 cans of beans in a 2 quart pan add smoked ham hock and water. Simmer on medium heat for an hour until the meat starts to loosen from the bone.
- Remove from heat and cool until the hock is cool enough so the meat may be removed from the bone. Place the meat, beans and liquid in a food processor. To the mixture add onion powder, garlic salt, red pepper, salt, and lard.
- Process for only 4 seconds. beans should be chopped and liquid thick.
- Now add the 3rd can of beans that have been drained of their liquid. Process just for a second or two you want these beans to remain almost whole.
- Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve. Serve over a premium cooked and drained long grain rice.