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New Orleans-Style Red Beans and Rice with Fresh Ham Hocks

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    Source: cooksrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C, D, P
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

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    11. 1 pound dried red beans

    12. 1 pound fresh ham hocks

    13. 3/4 teaspoon seasoned salt - divided use

    14. 4 cups water

    15. 2 teaspoons vegetable oil

    16. 6 cloves garlic, peeled, finely chopped

    17. 1 cup onions, chopped

    18. 1 teaspoon ground thyme

    19. 1 bay leaf

    20. 1/2 teaspoon pepper

    21. 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.

    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. 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.

    3. Remove bay leaf and serve beans over rice.

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