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

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

5 reviews, 4.2 star(s). 100% would make again

Ready in 45 minutes

This long simmering dish lets you out of the kitchen while it cooks.


1 pound dried red beans
1 pound fresh ham hocks
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 Hot cooked rice

Original recipe makes 6



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.


Republished with permission, National Pork Council

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Comment or review

Very good! Next time, I'm going use sausage instead of ham hocks, but the recipe is great "as is."
Catouchebody 3y ago

My family enjoyed this recipe very much. Especially my finicky eaters. They cleaned their plate! Definitely will make again!!!
DirtyRed82 5y ago

Pretty good. I like to include celery and bell peppers with the onions and lightly saute before adding beans and water. If fresh hamhocks not available, smoked (easier to find) will suffice, but will alter original recipe flavor.
ghostdog19 5y ago

Republished with permission, National Pork Council
BloominGranny 8y ago

Republished with permission, National Pork Council [I posted this recipe.]
tyson 10y ago

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