Red Beans and Rice Recipe with Ham Hocks Compliments of Makin' Memories Cookbook NEW ORLEANS-STYLE RED BEANS AND RICE RECIPE WITH FRESH HAM HOCKS 1 pound dried red beans 1 cup onions, chopped 1 pound fresh ham hocks 1 teaspoon ground thyme 3/4 teaspoon seasoned salt, divided 1 bay leaf 4 cups water 1/2 teaspoon pepper 2 teaspoons vegetable oil 4 cups hot cooked rice 6 cloves garlic, peeled, finely chopped 1. Sort and wash beans, place in large Dutch oven. Cover with water which comes to 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. 2. 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. 3. Add reserved beans, remaining seasoned salt, onions, thyme, bay leaf, and pepper. Stir to blend. Bring mixture to a boil. Reduce heat and cover; simmer 2 to 3 hours or until beans are tender. 4. Remove bay leaf and serve beans over rice. Serves 6. For over 400 cajun recipes similar to this Red Beans and Rice Recipe , please take a look at another cookbook that I co-authored, Froggy Bottom Cookbook . To get your copy of Makin' Memories Cookbook (or for a gift!), just send a check for $13.99 plus $3.00 shipping (total of $16.99 per book) to: Faye Brydels Makin' Memories Cookbook 549 Kenilworth Parkway Baton Rouge, LA 70808 For faster delivery, you can order Makin' Memories by clicking here.
|
