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Combine water red beans and ham hock in a large pot.
New orleans red beans and rice recipe ham hock. Bring to a boil. Add the ham hock water and pre soaked beans. Stir onion mixture into the water.
Older beans can take longer. For some ham hocks andouille sausage or bacon are a must. Cover and cook until beans are completely tender 1 1 2 to 2 1 2 hours.
For others it s pickled or salt pork but this new orleans red beans and rice recipe perfectly captures the simple perfection that defines the quintessential southern dish back in louisiana the recipe was originally a common dinner dish served on mondays the traditional wash day. Cover and bring to a boil over high heat. New orleans style red beans and rice with fresh ham hocks 1 pound dried red beans 1 pound fresh ham hocks 3 4 teaspoon seasoned salt divided 4 cups water 2 teaspoons vegetable oil 6 cloves garlic peeled finely chopped 1 cup onions chopped 1 teaspoon ground thyme 1 bay leaf 1 2 teaspoon pepper 4 cups hot cooked rice sort and.
Season with tomato paste italian herbs paprika cajun seasoning cumin paprika cayenne and thyme sprigs. Place the ham hocks 10 cups of the water celery onions bell peppers bay leaves and seasonings in a 5 5 qt saucepan or large dutch oven. Add beans along with enough water to cover by about 2 inches roughly 6 to 8 cups ham hock if using pickled pork if using thyme and bay leaves.
Add smoked sausage and celery to the boiling water. Reduce heat and simmer until meat is fork tender about 1 hour stirring occasionally. Sauté stirring occasionally for a further minute.
Bring to a boil and reduce to a bare simmer. Add onion bell pepper celery and garlic sauté for 3 to 4 minutes until soft and fragrant. Reduce heat to low place a cover on the pot and simmer until the beans are tender about 5 hours.
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