Ingredients
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1 pound red beans, dried
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1 pound Pork Shanks
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3/4 teaspoon seasoned salt, divided
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4 cups water
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2 teaspoons vegetable oil
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6 cloves garlic, peeled, finely chopped
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1 cup onions, chopped
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1 teaspoon ground thyme
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1 bay leaf
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1/2 teaspoon pepper
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4 cups rice, hot cooked
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.
Recipe Note
Tips: Make sure to check that the dried beans are clean. | Serving Suggestions: Enjoy with jalapeno corn bread, coleslaw, and chilled lemon sherbert.
Blog post: https://www.lobels.com/new-orleans-style-red-beans-and-rice-with-pork-shanks-257
