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Copycat Red Beans and Rice

Copycat Red Beans and Rice

Copycat Red Beans and Rice

Copycat Red Beans and Rice


3 cans red beans

1/4 teaspoon liquid smoke

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

3 tablespoons lard

1/4 teaspoon freshly ground pepper

4 cups cooked long grain rice


Pour 2 cans of beans into a 2-quart saucepan along with the ham hock and water.

Simmer on medium heat for an hour, until the meat starts to loosen from the bone.

Remove from the heat and cool until the ham hock is cool enough to handle.

Remove the meat from the bone, and place the meat, beans, and liquid from the pot in a food processor.

Add the onion powder, garlic salt, red pepper flakes, salt, and lard.

Process for only 4 seconds. The beans should be chopped and the liquid thick.

Drain the remaining can of beans and add it to the processor.

Process for just a second or two; you want these beans to remain almost whole.

Pour everything back into the pan and cook slowly on low heat, stirring often, until you’re ready to serve.

Serve over rice.

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