Brown rice add fiber to this diabetic-friendly pork and beans side-dish recipe. Skip the salt when cooking the rice to keep the sodium low.”
- 1 pound dry red beans or dry red kidney beans
- 1 meaty smoked pork hock
- 1 medium onion, chopped
- 1 medium green sweet pepper, chopped
- 2 stalks celery, chopped
- 2 bay leaves
- ¼ to ½ teaspoon cayenne pepper
- 4 cloves garlic, minced
- ¼ teaspoon salt
- 5 cups hot cooked brown or white rice
- 1Rinse beans. In a large Dutch oven, combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 6 cups water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.)
- 2Drain and rinse beans. Return beans to Dutch oven. Add pork hock, onion, sweet pepper, celery, bay leaves, cayenne pepper, garlic, and 6 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 1- ½ hours or until beans are tender, stirring occasionally. (Add additional water during cooking, if necessary.)
- 3Remove pork hock. When cool enough to handle, cut meat off bone; coarsely chop meat. Discard bone.
- 4Return chopped meat to Dutch oven. Return to boiling; reduce heat. Simmer, uncovered, for 30 to 40 minutes more or until a thick gravy forms, stirring occasionally.
- 5Discard bay leaves. Stir in salt. Serve the bean mixture over hot cooked rice.