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

February 12 00:00 2003 Print This Article
New Orleans-Style Red Beans and Rice With Fresh Ham Hocks

6 Servings

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 Jalapeno Corn Bread, coleslaw and chilled lemon sherbert.


  • 1 pound dried red beans
  • 1 pound fresh ham hocks
  • 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 hot cooked rice


  1. 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.
  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 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.

    Nutritional Information Per Serving:
    520 calories
    34 g protein
    7 g fat
    79 g carbohydrate
    45 mg cholesterol
    470 mg sodium

Source: NPB

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