1smoked ham hock (1/2 to 3/4 pound) (you can omit, use 1/4 teaspoon liquid smoke)
1/2teaspoon onion powder
1/2teaspoon garlic salt
1/4teaspoon red pepper flakes
1/4teaspoon freshly ground pepper
4cupslong grain rice, cookedfor serving
Pour 2 of the cans of beans into a 2-quart saucepan and add 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 hock is cool enough so you can remove the meat from the bone.
Place the meat, beans, and liquid from the pot in a food processor. Add the onion powder, garlic salt, red pepper, 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 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 a premium long-grain rice.