New Orleans-Style Red Beans and
Rice with Fresh Ham Hocks
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.
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
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, 4 cups water, onions, thyme,
bay leaf and pepper and stir to blend. Bring mixture to a boil. Reduce heat
and cover; simmer for 2 to 3 hours or until beans are tender.