Main dishes

New Orleans Red Beans & Rice

photo by:kraft

I absolutely love this recipe. My kids even eat it. It's very easy to make and I always have the ingredients on hand as I buy several of the ham hocks and keep them in th...read more

posted by

wendyc529

on 5/4/2012

time

prep:

10 min

total:

14 hr 40 min

servings

total:

8 servings, 1-1/2 cups each

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What You Need

lb. dried red beans

slices OSCAR MAYER Bacon, cut into 1-inch-wide pieces

large onion, chopped

large green pepper, chopped

cloves garlic, minced

smoked ham hock (3/4 lb.)

cups fat-free reduced-sodium chicken broth

1/4

cup minced fresh parsley, divided

bay leaf

tsp. Cajun seasoning

tsp. dried thyme leaves

1/4

tsp. ground red pepper (cayenne)

cups long-grain white rice (preferably converted), uncooked

Make It

RINSE and pick through beans, discarding any misshapen beans or debris. Place beans in large bowl. Add enough water to cover beans by at least 2 inches. Let stand overnight.

DRAIN beans, discarding soaking liquid; set beans aside. Cook bacon in Dutch oven or deep large skillet until crisp. Remove bacon from pan with slotted spoon, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels. Meanwhile, add onions, peppers and garlic to reserved drippings; cook and stir 5 min. or until crisp-tender.

RETURN bacon to pan with beans, ham hock, broth, 2 Tbsp. parsley, bay leaf and seasonings. Bring to boil; simmer on low heat 2 to 2-1/2 hours or until beans are tender and liquid is thickened, stirring occasionally. Meanwhile, cook rice as directed on package during the last 30 min. of the bean cooking time.

REMOVE ham hock and bay leaf; discard bay leaf. Shred meat from ham hock; discard bone and any fat. Stir meat into bean mixture. Serve over rice; top with remaining parsley.