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

  • TOTAL PREP TIME
    200 minutes
  • DIFFICULTY
    Easy
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New Orleans-Style Red Beans and Rice with Fresh Ham Hocks

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

Nutrition Facts

  • Calories: 520 calories
  • Protein: 34 grams
  • Fat: 7 grams
  • Sodium: 470 milligrams
  • Cholesterol: 45 milligrams
  • Saturated Fat: 2 grams
  • Carbohydrates: 79 grams

Cooking Directions

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