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

New Orleans-Style Red Beans and Rice with Fresh Ham Hocks
  • TOTAL PREP TIME200 minutes
  • DEGREE OF DIFFICULTY Medium

Share this recipe

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

Preparation

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.