Ingredients Jump to Instructions ↓

  1. 1 pound dried red beans

  2. 1 pound fresh ham hocks

  3. 3/4 teaspoon seasoned salt - divided use

  4. 4 cups water

  5. 2 teaspoons vegetable oil

  6. 6 cloves garlic, peeled, finely chopped

  7. 1 cup onions, chopped

  8. 1 teaspoon ground thyme

  9. 1 bay leaf

  10. 1/2 teaspoon pepper

  11. 4 cups hot cooked rice

Instructions Jump to Ingredients ↑

  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. 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.


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