Creole Red Beans & Rice With Smoked Hocks - Pork Recipes - LGCM

Ingredients

• 1 LGCM Smoked Ham
• 1 lb Red Beans (dried)
• 4 cup Water
• 4 cup Brown Rice (cooked)
• 6 clove Garlic (finely chopped)
• 1 cup Onion (chopped)
• 2 tsp Vegetable Oil
• 1 tsp Thyme (ground)
• 1 Bay Leaf
• Salt
• Pepper
• Place beans in a large Dutch oven, and 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.
• Pour vegetable oil in the Dutch oven, and heat until smoking. Brown the Smoked Hocks for 3 minutes on each side.
• Add the beans, onions, thyme, bay leaf, and stir to blend. Season with salt and pepper to taste.
• Bring mixture to a boil. Reduce heat and cover; simmer 2 to 3 hours or until beans are tender.
• Remove the bay leaf and serve over rice with corn bread on the side. Enjoy!