Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Red Beans and Rice with Smoked Pork Hock

No recipe image available.This classic dish needs no tending, and so was the traditional Monday, or laundry-day, dinner for many quarters in New Orleans. Let this pot simmer all afternoon, and serve with French bread.

Recipe Ingredients:

1 pound dried red beans
4 slices bacon, diced
1 onion, sliced
2 to 3 smoked pork hocks
6 cups water, or as needed
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne
Hot cooked rice for accompaniment

Cooking Directions:

  1. Rinse beans, drain.
  2. In large (4 to 6 quart) saucepan or Dutch oven saute bacon to render fat; add onion and cook and stir until soft but not brown, about 4 minutes.
  3. Add drained beans, smoked hocks and water to cover beans. Stir in thyme and peppers. Bring to a boil, cover and reduce heat to a simmer. Cook slowly for 2 to 2 1/2 hours, until beans are very tender.
  4. Remove meat from hocks and chop coarsely, stir back into beans. Serve with rice.

Makes 6 servings.

Recipe provided courtesy of National Pork Board.