This long simmering dish lets you out of the kitchen while it cooks. Enjoy with Jalapeno cornbread, coleslaw and chilled lemon sherbert.
Yield: 6 servings
Preparation Time: 15 min; Cook: 3 hrs, 15 min
Approximate Nutrient Content per serving:
Please Note: Nutritional values listed may vary from final results depending on actual
measurements, products and brands used to prepare the recipe.
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, 4 cups water, garlic, onion, 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.
Make sure to check that the dried beans are clean. Recipe courtesy of The National Pork Board. For more information about pork, visit PorkBeInspired.com
Please note that some ingredients and brands may not be available in every store.
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