Popeye's Red Beans N Rice Clone

Dead ringer recipe for this favorite cajun side of mine. Recipe uses one can of beans, enough for 3 to 4 side-sized servings. To make more, just double or triple the stated ingredients.

• Ready In: 25 mins
• Serves: 3-4
• Yields: 1 1/4 cup

Ingredients

• 1 (15 ounce) can  red beans
• 1  slice salt pork (about 1-inchx4-inch) or 1  slice  pork fatback (about 1-inchx4-inch)
• 2  tablespoons  oil
• 2  tablespoons  diced onions
• 1  tablespoon bell pepper
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon liquid smoke

• Pinch of each

•  garlic powder
•  onion powder
•  cumin powder
•  celery seed, powder
•  paprika
•  chili powder
•  cayenne powder
• 1⁄2 cup water

Directions

1. Cook oil, pork, onion, and green pepper over low-med heat until meat is translucent & fat is rendered. Don't brown or overcook meat.
2. Put meat mixture (incl. all the fat & oil) in food processor with a little water and about 25 beans and mix until blended & smooth. Place back in cooking pot.
3. Mix or pulse remaining beans in food processor with enough water until it has consistency of salsa. Add to cooking pot.
4. Add remaining ingredients to cooking pot (spices, liquid smoke, sugar) and enough water to make a loose, soupy mixture (the beans will thicken the mixture as it cooks).
5. Cook over low-med heat for 10 minutes, stirring, and adding water as necessary to end up with the consistency of thick gravy. Serve over quality white rice.