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Main dishes

New Orleans Red Beans & Rice

New Orleans Red Beans & Rice recipe
photo by:kraft
Make any occasion special with this savory red bean and rice jambalaya flavored with Cajun seasoning and smoked ham hock.
10 min
14 hr 40 min
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
cup  minced fresh parsley, divided
 bay leaf
tsp.  Cajun seasoning
tsp.   dried thyme leaves
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.

Kraft Kitchens Tips

Cool any leftovers, then refrigerate up to 3 days or freeze up to 3 months. Reheat before serving.
Special Extra
Serve with hot pepper sauce on the side.
If too much liquid cooks off from the beans, add up to 1 cup additional water to prevent the beans from sticking to the bottom of the pan.

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