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

Courtesy of National Pork Board

Servings: 6
Prep Time: 15 Min.
Cook Time: 2 Hr. 6 Min.
Chill Time: 1 Hr.

* 1 lb. red beans, dried
* 1 lb. Ham Hocks, fresh
* 3/4 tsp. seasoned salt, divided
* 4 c. water
* 2 tsp. vegetable oil
* 6 cloves garlic, peeled, finely chopped
* 1 c. onions, chopped
* 1 tsp. ground thyme
* 1 bay leaf
* 1/2 tsp. pepper
* 4 c. rice, hot cooked

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, garlic, 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.
4. Remove bay leaf and serve beans over rice.

* 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 Jalapeņo Corn Bread, coleslaw and chilled lemon sherbet.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com

Calories: 520;   Total Fat: 7g;   Saturated Fat: 2g;   Cholesterol: 45mg;   Total Carbs: 79g;   Protein: 34g;   Sodium: 470mg;