Red Beans and Rice

I first had these from Popeye's Chicken. I loved them so much I had to learn how to make them at home. These can be made from scratch or canned beans so they are very economical side dish. Works especially good with southern dishes, such as Gumbo, or Fried Chicken. If you make them from scratch (raw beans) you can mitigate some of the gas effect by the treatment of the beans. It works for me, but some people still have a little trouble even when they are prepared this way. I will give you the raw bean treatment, and the can variation. In any  case they are worth the time and preparation if you like this southern treat!

Red Beans and Rice
1 lb small red beans OR 3 15oz cans red beans
2-3 meaty ham hocks or a meaty ham bone
1/2 tsp onion salt
1/2 tsp pepper
1/2 tsp Creole seasoning (I use Tony Chachere's)
1/4 tsp of red pepper (you can use more if you like it spicy)
4-5 C cooked rice

If you are making raw beans, rinse the beans and soak overnight in water.  When you are ready to prepare the beans bring to boil in fresh water, add water after the beans; just enough to cover them. Bring to rolling boil. Boil for about 5 minutes. Add a Tbs of baking soda; turn off heat and cover with lid. Let sit for about an hour. Stir and bring heat back to a boil. Boiling until beans are soft and tender. 
Place ham bone or ham hocks in a sauce pan with 1-2 cups of water. Cover with a lid and boil over low heat until meat comes off or is loose enough to pull off. Remove the meat from the bone and place in food processor with the seasonings and 2 cans OR 2/3 of the cooked beans with the liquid of the canned beans or some of the liquid from the cooked beans. This will be hot, so let cool before you put in blender.  Process on pulse for 4-5 pulses. Add meat/bean mixture back to sauce pan and add the last can of whole beans if making with the canned beans. Stir in well and heat through.  Serve over rice or stir the rice into the mixture if you prefer it the southern way. This is best with a long grain cooked rice, not the quick cooking kind.