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New Orleans-Style Red Beans and Rice with Pork Shanks

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Cooking Method:
Simmering Simmering
Servings :
6
Prep Time :
3 - 4 hr
  • Ingredients
  • Buy ingredients available from Lobel's
  • 1 pound red beans, dried
    1 pound Pork Shanks
    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 rice, hot cooked
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Directions

    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 pork shanks. Heat vegetable oil in Dutch oven; brown shanks 3 minutes on each side.
    Add reserved beans, remaining seasoned salt, 4 cups water, onions, thyme, bay leaf, and pepper. 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.

Tips:

Make sure to check that the dried beans are clean.

Serving Suggestions:

Enjoy with jalapeno corn bread, coleslaw, and chilled lemon sherbert.