Melt pork fat in a medium saucepan.

Add one 15-ounce can of red beans (with liquid), 1/2 cup water, brown sugar, 1/8 teaspoon salt, garlic powder, and onion powder to the saucepan.

Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.

Use a potato masher to smash beans into a paste-like consistency.

Add the entire contents of the remaining can of beans to the mixture and cook for an additional 10 minutes.

In a separate saucepan, bring 2 1/4 cups water to a boil.

Add 1/4 cup butter and 1/4 teaspoon salt.

Add 1 cup of rice, reduce heat to low, and simmer rice for 20 minutes or until tender.

To prepare each serving, scoop 1 cup of beans into a bowl.

Add 1 cup of rice on top of the beans and serve.

If pork lard is unavailable, preheat oven to 375 degrees.

Place 2 pounds of smoked ham hocks in a deep pan.

Cover the pan with foil and bake for 4 to 5 hours, or until 1/4 cup of fat has rendered from the hocks.