Name: New Orleans-Style Red Beans And Rice With Fresh Ham Hocks
Yield: 4 servings
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

Servings: 4 persons

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

1
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.
2
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.
3
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.
4
Remove bay leaf and serve beans over rice.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

New Orleans-Style Red Beans And Rice With Fresh Ham Hocks

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