Now that the weather is cooloing off here is an American southern classic
Red Beans and Rice
Ingredients
3 Cans Red Beans 15.5-16 0Z (2 cans with liquid 1 can drained)
1/2 lb - 3/4 lb Smoked Ham Hock
1 1/4 C. Water
1/2 tsp Onion Powder
1/2 tsp Garlic Salt
1/4 tsp Red Pepper
1/2 tsp Salt or To Taste
1/4 C. Lard + 1 Tbsp.
1/4 tsp fresh ground pepper
4 - 5 C. Premium Long Grain Rice Cooked and Drained
Methods/steps
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 ham hock is cool enough to remove the meat from the bone. To the bean and meat mixture add onion powder, garlic salt, red pepper, salt, and lard. Mix together mashing the beans into a thick liquid. Now add the 3rd can of beans that have been drained of their liquid.
Cook slowly on low heat stirring often until ready to serve.
Serve over a premium cooked and drained long grain rice.
If you can't find ham hocks a good smoked sausge will work too.