Creole Red Beans & Rice with Smoked Hocks
Creole Red Beans & Rice with Smoked Hocks
Bring a taste of New Orleans to your home kitchen with our Creole Red Beans & Rice with Smoked Hocks recipe. This easy to make and inexpensive recipe is both flavor packed and inexpensive, making for a great family meal. Enjoy this recipe for Mardi Gras or any time you’re feeling a little bit Southern!
- Author
- Lake Geneva Country Meats
- Prep Time
- 15 minutes
- Servings
- 6
Ingredients
- 1 LGCM Smoked Ham
- 1 lb Red Beans (dried)
- 4 cup Water
- 4 cup Brown Rice (cooked)
- 6 clove Garlic (finely chopped)
- 1 cup Onion (chopped)
- 2 tsp Vegetable Oil
- 1 tsp Thyme (ground)
- 1 Bay Leaf
- Salt
- Pepper
Directions
- Place beans in a large Dutch oven, and 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.
- Pour vegetable oil in the Dutch oven, and heat until smoking. Brown the Smoked Hocks for 3 minutes on each side.
- Add the beans, onions, thyme, bay leaf, and stir to blend. Season with salt and pepper to taste.
- Bring mixture to a boil. Reduce heat and cover
- simmer 2 to 3 hours or until beans are tender.
- Remove the bay leaf and serve over rice with corn bread on the side. Enjoy!