Tuesday, March 8, 2016

Paul Burke's New Orleans Ham Hocks and Beans

Paul Burke's New Orleans Ham Hocks and Beans

1 pound dried red beans
2 smoked ham hocks (or equal quantity salt pork)
1 large onion, chopped
3 whole cloves
1 small bay leaf
2 tablespoons olive oil
1 small peeled carrot
1 stalk of celery
Salt and pepper to taste
Steamed rice

Wash beans and soak overnight in cold water. Drain, place beans in large pot with enough cold water to cover. Let water come to a slow boil. Cover and simmer beans until tender (about 2 hours).

Add smoked ham hocks (or salt pork). Brown onion, cloves and bay leaf in olive oil. Remove cloves and bay leaf. Add to beans with carrot and celery. Cover and simmer until enriched (about 1 hour longer). Add more water as necessary. Add seasonings to taste. Serve spooned over steamed rice as main course. Serves 6.

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