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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans. Set aside.

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  • Combine oil and flour in a Dutch oven; cook over medium heat, stirring constantly, until roux is the color of a copper penny. Add onion and garlic; cook 5 minutes, stirring frequently.

  • Add 6 cups water, ham hock, parsley, salt, pepper, and beans; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are tender and a thick gravy has formed. If necessary, add more water to prevent beans from sticking.

  • Mound rice in the middle of serving plates. Spoon beans around rice, and sprinkle with chopped green onion.

Source

Oxmoor House Homestyle Recipes

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