Recipe Details

New Orleans-Style Red Beans and Rice with Fresh Ham Hocks

Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes
Servings: 6


Cook to 145 F with 3 minute rest


1 pound red beans, dried
1 pound Ham Hocks, fresh
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 rice, hot cooked

Cooking Directions

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.

Serves 6.

Serving Suggestions

Make sure to check that the dried beans are clean. This long simmering dish lets you out of the kitchen while it cooks. Enjoy with Jalapeño Corn Bread, coleslaw and chilled lemon sherbert.

Nutrition Information

Calories: 520 calories
Protein: 34 grams
Fat: 7 grams
Sodium: 470 milligrams
Cholesterol: 45 milligrams
Saturated Fat: 2 grams
Carbohydrates: 79 grams

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About the Cut: Smoked Hocks / Fresh Shanks

Smoked hock and shank are flavorful, inexpensive cuts that originate in the front leg of the hog, known as the arm picnic shoulder.

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About the Cooking Method: Braising

1. Coat meat lightly with seasoned flour, if desired.
2. In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3. Cover meat with desired liquid(s).
4. Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300 degrees F.) oven for 1 to 3 hours, until tender.
5. If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.

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Tips and Tricks

Buying, Handling & Storage Tips

The term shank refers to the front leg of the hog. The hock is the lower, meaty portion of the front leg. Hock and shank are often available both fresh and cured/smoked upon request at the meat counter. Hock contains two round shank bones that are exposed on both ends and is often sold with the skin still attached. Note that the ham hock is different – it originates in the lower rear leg (or ham). Ham hocks are most often available cured.

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Butcher's Tips

Thanks to its abundance of connective tissue, hock and shank provide a rich, smoky flavor that is ideal for flavoring soups, stews and rustic vegetables. Long, slow cooking methods will yield tender results. Hocks are best enjoyed when the meat becomes so tender that it nearly falls away from the bone. Simply chop the meat and add to the dish near the end of cooking time to enhance flavor.

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