Red Beans & Rice with Ham Hock

Preparation Time: 15 minutes

Cooking Time: 3½ hours

Serves: 4-6

Ingredients:

1½-2 lbs. Hobe’s Country Ham Hocks

2 cups red beans, soaked

1 stalk celery, chopped

1 yellow onion, chopped

3 cloves garlic, diced

1 jalapeño, diced

3½ cups chicken broth

½ cup apple cider vinegar

1 T. thyme

1 tsp. rubbed sage

1 bay leaf

1 tsp. salt

½ teaspoon pepper

1 cup wild rice

1 cup long grain rice

*slow cooker*

Instructions:

Score the ham hock, then sear all sides in a pan until golden brown. Take off heat when done.

Add all ingredients to the slow cooker, except for the rice and the ham hock. Stir well to incorporate all ingredients. Then add the ham hock to the middle of stew and cover with a lid. Set the temperature to high and cook for 2½ hours. Stir occasionally.

When the time is complete, remove the hock from the stew, remove the bone and add the meat back into the slow cooker.

Wash the rice to remove excess starch. Add in the rice to the slow cooker and cook on high for an additional 1 hour. Stir occasionally.

When the rice is cooked and liquid is absorbed, remove the bay leaves and serve.

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