New Orleans Red Beans and Rice with Smoked Pork Hock
- 1 pound red beans, dried
- 1 pound ham hocks, fresh
teaspoon seasoned salt, divided
- 4 cups water
- 2 teaspoons vegetable
- 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
- 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
- Remove from heat, cover and let stand for 1 hour. Drain beans
and set aside.
- Sprinkle 1/2 teaspoon seasoned salt over sides of
- Heat vegetable oil in Dutch oven; brown ham hocks 3 minutes
on each side.
- Add reserved beans, remaining seasoned salt, 4 cups
water, 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
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 Jalapeño Corn Bread, coleslaw and chilled lemon sherbet.
courtesy of Pork Be Inspired