Red Beans and Rice with Smoked Pork Hock
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.
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
- Rinse beans, drain.
- 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.
- 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.
- Remove meat from hocks and chop coarsely, stir back into beans. Serve with rice.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.