New Orleans-Style Red Beans and Rice with Fresh Ham Hocks
- 1 lb red beans, dried
- 1 lb ham hocks, fresh
- 3/4 tsp seasoned salt, divided
- 4 cups water
- 2 tsp vegetable oil
- 6 cloves garlic, peeled, finely chopped
- 1 cup onions, chopped
- 1 tsp ground thyme
- 1 bay leaf
- 1/2 tsp pepper
- 4 cups rice, hot cooked
- 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.
Serving Suggestion: Enjoy with corn bread, coleslaw, and chilled lemon sherbert.
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