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January 3, 2014

Louis Armstrong’s ham hocks and red beans recipe:


"I thought her Creole gumbo was the finest in the world.
Her cabbage and rice was marvelous. As for red beans and rice, well, I don’t have to say anything about that. It is my birth mark." - -Dangerous Minds

Posted by gerardvanderleun at January 3, 2014 10:08 PM. This is an entry on the sideblog of American Digest: Check it out.

Your Say

In 1993 I was made an honorary black woman because of my hamhocks and beans and cornbread.

Posted by: Jewel at January 3, 2014 10:25 PM

My family's from New Orleans, so I've been making red beans and rice for years.

Recently, my mother had a taste for navy beans---for some odd reason---so I tried Emeril Lagasse's Ham Hocks and Navy beans recipe using the remaining ham bone from Christmas because the seasonings were similar to the ones used in our recipe, and I wanted to see how they compared. It turned out pretty well.

Emeril uses a combination of thyme, oregano, garlic, bay leaves and red pepper flakes, which is authentic Creole.

Here's the recipe. My only changes would be to double the thyme and oregano to 1/2 tsp each (1/4 tsp?!!!---in what universe?) Lean into the garlic. Optionally, you can throw a little Lea & Perrin's Worcestershire sauce in there to taste, if you like. Hold off on the salt if the ham has imparted enough salt of its own; otherwise add it toward the end as he suggests.

Serve it with rice and drizzle it with a little extra virgin olive oil. If you want to kick it up a notch, splash a little vinegar on it; as my Grandma used to say, "It's da vinegah." Emeril uses green onions in the garnish here, but I'm used to chopped white onion. They're both good.

Emeril's Ham Hocks with Navy Beans

Posted by: ahem at January 4, 2014 7:38 PM

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