NEW ORLEANS-STYLE RED BEANS
AND RICE WITH FRESH HAM HOCKS

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 (to serve)

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.

*Make sure to check that the dried beans are clean.

Serving Suggestions:
This long simmering dish lets you out of the kitchen while it cooks. Enjoy with corn bread, coleslaw and chilled lemon sherbert.

Servings: 6
Adapted from source: National Pork Board