NEW ORLEANS-STYLE RED BEANS & RICE WITH FRESH HAM HOCKS
Serves 6.
1 pound dried red beans
1 pound fresh ham hocks
3/4 teaspoon seasoned salt, divided
4 cups water
2 teaspoons vegetable oil
6 cloves garlic, peeled, finely chopped
1 cup onions, chopped
1 teaspoon ground thyme
1 bay leaf
1/2 teaspoon pepper
4 cups hot cooked rice
Cooking Directions
Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans. Bring beans to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain beans and set aside.
Sprinkle 1/2 teaspoon seasoned salt over sides of ham hocks.
Heat vegetable oil in Dutch oven; brown ham hocks 3 minutes on each side.
Add reserved beans, remaining seasoned salt, onions, thyme, bay leaf and pepper and stir to blend.
Bring mixture to a boil.
Reduce heat and cover; simmer 2 to 3 hours or until beans are tender.
Remove bay leaf and serve beans over rice.
Serving Suggestions
Make sure to check that the dried beans are clean. This long simmering dish lets you out of the kitchen while it cooks. Enjoy with Jalapeρo Corn Bread, coleslaw and chilled lemon sherbert.
Nutrition Facts
Calories 520 calories; Protein 34 grams; Fat 7 grams; Sodium 470 milligrams; Cholesterol 45 milligrams; Saturated Fat 2 grams; Carbohydrates 79 grams
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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