3 (16 ounce) cans red beans
    (2 cans with liquid, 1 can drained )
1/2 to 3/4 pound smoked ham hock
1 1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon red pepper
1/2 teaspoon salt or to taste
1/4 cup plus 1 tablespoon lard
1/4 teaspoon freshly-ground black pepper
4 to 5 cups long grain rice, cooked and drained

Pour 2 cans of beans with their liquid into a 2-quart saucepan. Add smoked ham hock and water. Simmer over medium heat for 1 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, beans and 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. 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 rice.