• 1 pound red beans (dried)
  • 1 pound smoked hocks
  • 4 slices bacon (diced)
  • 1 onion (sliced)
  • 6 cups water (or as needed)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon cayenne
  • cooked rice


  1. Rinse beans, drain. In large (4-6 quart) saucepan or Dutch oven saute bacon to render fat; add onion and cook and stir until soft but not brown, about 4 minutes. Add drained beans, smoked hocks and water to cover beans. Stir in thyme and peppers. Bring to a boil, cover and reduce heat to a simmer. Cook slowly for 2-2 1/2 hours, until beans are very tender. Remove meat from hocks and chop coarsely, stir back into beans. Serve with rice.
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