Recipe(tried): Popeye's Red Beans and Rice (using ham hock, copycat recipe)

This one is a little spicy!

POPEYE'S RED BEANS AND RICE

3 cans red beans (15.5 or 16 oz each), drain one can
1/2 lb to 3/4 lb smoked ham hock
1 1/4 cups water
1/2 tsp onion powder
1/2 tsp garlic salt
1/4 tsp ground red pepper (cayenne)
1/2 tsp salt or to taste
1/4 cup plus 1 tbsp lard
1/4 tsp fresh ground pepper
4 to 5 cups premium long grain rice, cooked and drained

Pour 2 cans of beans in a 2 quart pan; add smoked ham hock and 1 1/4 cups 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, the 2 cans of undrained beans and their 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 third 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.