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