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New Orleans-Style Red Beans and Rice with Fresh Ham HocksPORK
New Orleans-Style Red Beans and Rice with Fresh Ham Hocks
- 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, 4 cups water, 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.