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Red Beans and Rice with Fresh Ham Hocks




Source of Recipe


David


List of Ingredients




Red Beans and Rice with Fresh Ham Hocks from David


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
Creole Chili Pepper Seasoning to taste


Recipe




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.

Makes 6 Servings

source is The Happy Cooker