New Orleans Red Beans and Rice with Smoked Pork Hock

Ingredients:

• 1 pound red beans, dried
• 1 pound ham hocks, fresh
• 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 rice, hot cooked
  

Directions:

1. Sort and wash beans; place in large Dutch oven.
2. Cover with water 2 inches above beans. Bring beans to a boil and cook for 2 minutes.
3. Remove from heat, cover and let stand for 1 hour. Drain beans and set aside.
4. Sprinkle 1/2 teaspoon seasoned salt over sides of ham hocks.
5. Heat vegetable oil in Dutch oven; brown ham hocks 3 minutes on each side.
6. Add reserved beans, remaining seasoned salt, 4 cups water, onions, thyme, bay leaf and pepper and stir to blend. Bring mixture to a boil.
7. Reduce heat and cover; simmer 2 to 3 hours or until beans are tender.
8. Remove bay leaf and serve beans over rice.