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

15 minutes prep, 185 minutes cook

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

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.

Make sure to check that the dried beans are clean. This long simmering dish lets you out of the kitchen while it cooks. Enjoy with Jalapeño Corn Bread, coleslaw and chilled lemon sherbert.

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

Recipe and photograph provided courtesy of the National Pork Board.