Red Beans and Rice


Red Beans

40 oz. can of kidney beans

1 smoked ham hock

1 1/4 cup chicken stock

 1 tsp. onion powder

1 tsp. garlic salt

red pepper flake ( a sprinkle)

 1/2 tsp. cayenne pepper

ground black pepper


1 1/2 cup rice ( I use Uncle Bens)

3 cups water (you could use chicken stock too)


Cook rice according to packaging




1. In large Dutch oven or large pot, add 2/3 of the can of beans. Include the sauce from the can (leave 1/3 of the beans in can and rinse those) . Add the ham hock and the chicken stock. Simmer over medium heat for an hour.

The meat should be falling off the bone.

2. Remove from the heat. Pull out the ham hock and shred the meat once cool touch.  Next take all of the beans, liquid, and shredded meat and put into a food processor.  Add the garlic salt, onion powder, red pepper flake, black pepper,  and cayenne pepper. Pulse the food processor for 20 to 30 seconds. Check the texture. I like mine smooth. Add the remaining rinsed beans and pulse a few more times. Pour the mixture back into the pot.

3. Heat mixture over a low heat for 15 or 20 minutes. Stir occasionally.

4. Serve with rice and garnish with some dried parsley.