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 sherbert.
New Orleans-Style
Red Beans and Rice with Fresh Ham Hocks
- 1 pound dried red beans
1 pound fresh ham hocks
3/4 teaspoon seasoned salt, divided use
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
- 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.
Serves 6.
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 photograph provided
courtesy of Pork, The Other White Meat.
