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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.

Red Beans and Rice with Smoked Pork Hock

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

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.

Serves 6.

Nutrition Facts
Calories 380 calories
Protein 25 grams
Fat 6 grams
Sodium 125 milligrams
Cholesterol 40 milligrams
Saturated Fat 2 grams
Carbohydrates 55 grams

Recipe provided courtesy of Pork, The Other White Meat.

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