Red Beans and Rice with Ham Hocks
Try this Red Beans and Rice with Ham Hocks recipe, or contribute your own. "Celery" and "Casseroles" are two of the tags cooks chose for Red Beans and Rice with Ham Hocks.
Yield: 1 Servings Ready in 1 hours
3 people trying soon
|2 cGreen bell pepper; finely|
|5 Whole bay leaf|
|1 tsCayenne pepper|
|2 1/2 cCelery; finely chopped|
|2 Whole ham hocks|
|1 lbSmoked sausage|
|1 1/2 tsOregano|
|4 cRice; hot, cooked|
|1 lbRed kidney beans|
|6 cWater; to cover|
|2 cOnion; finely chopped|
|1 1/2 tsGarlic powder|
|1/4 tsSalt; to taste|
|1 tbTabasco sauce|
Red Beans and Rice with Ham Hocks Preparation
Sort and wash beans well. Cover beans with water 2" above the beans and soak overnight. Drain just before using. Place ham hocks, beans, vegetables and seaonings in stockpot with ample water to ver beans by 1-2". Bring to a boil; reduce heat and simmer for 1 1/2 hours or until beans are tender but not falling apart. Remove ham hocks and pick meat from bone. Add salt when beans are near done, if desired. Add sausage and continue cooking until beans start to break up. Add ham meat and serve immediately over hot cooked rice. NOTES : A friend of mine gave me the cookbook this came from. It was a Toys for Tots Cookbook. Great great stuff in here. Hope you enjoy this recipe. Recipe by: Suzy Lewis Posted to Bakery-Shoppe Digest V1 #231 by "Lewis"
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