Recipe: New Orleans-Style Red Beans and Rice

NEW ORLEANS-STYLE RED BEANS AND RICE

"This long simmering dish lets you out of the kitchen while it cooks."

1 pound dried red beans*
1 pound fresh ham hocks
3/4 teaspoon seasoned salt, divided use
2 teaspoons vegetable oil
4 cups water
1 cup onions, chopped
6 cloves garlic, peeled, finely chopped
1 teaspoon ground thyme
1 bay leaf
1/2 teaspoon ground black pepper
4 cups hot cooked rice
Skillet Jalapeno Corn Bread (recipe), optional, for serving

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, 4 cups water, onions, garlic, thyme, bay leaf, remaining seasoned salt 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
Enjoy with Jalapeno Corn Bread, coleslaw and chilled lemon sherbet.

Makes 6 servings
Source: the National Pork Board