Ready in 45 minutes
This long simmering dish lets you out of the kitchen while it cooks.
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
Catouchebody 3y agoVery good! Next time, I'm going use sausage instead of ham hocks, but the recipe is great "as is."
DirtyRed82 5y agoMy family enjoyed this recipe very much. Especially my finicky eaters. They cleaned their plate! Definitely will make again!!!
ghostdog19 5y agoPretty 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.
BloominGranny 8y agoRepublished with permission, National Pork Council
tyson 10y agoRepublished with permission, National Pork Council [I posted this recipe.]