New Orleans-Style Red Beans and Rice
with Fresh Ham Hocks
3 to 4 pounds pork back ribs
1/4 cup chili powder
1 tablespoon onion powder
1 tablespoon ground cumin
2 teaspoon salt
1 1/2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon cayenne (ground red pepper)
- 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.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.