First, pour 2 cans of beans (juice and all) into a large saucepan. Add the smoked ham hock and water.
Then turn the heat on medium-low and stir well to mix all the ingredients. Simmer for about an hour until the meat starts to loosen from the bone.
Remove the pan from the heat and allow it to cool until the hock is cool enough to be handled.
Then carefully remove the meat from the bone, and discard the bone. Place the meat, beans, and liquid in a food processor or blender. Add onion powder, garlic salt, red pepper, salt, and lard. Blend on high for a few seconds. The beans should be chopped and the liquid should be thick.
Drain the third can of beans (discard the liquid), and add the drained beans to the mixture. Process or blend just for a second or two. You want these beans to remain almost whole.
Then transfer the beans mixture back into the pan and cook slowly over low heat. Stir often to prevent sticking. Cook until the beans are firm, and most of the water has been evaporated, which will be around 15 or 20 minutes.
Prepare the rice by cooking it according to the directions on the box. Basic directions for rice include boiling water and adding the rice to the water once it begins to boil. Cook the rice until it's tender, then drain well.
Once the beans and rice are finished cooking, remove them both from the heat. Serve the bean mixture over the cooked rice in a bowl.
