KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
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.
time
prep:
10 min
total:
14 hr 40 min
servings
total:
8 servings, 1-1/2 cups each
Magazine Acquisition

What You Need

1
lb.  dried red beans
12
slices  OSCAR MAYER Bacon, cut into 1-inch-wide pieces
1
large  onion, chopped
1
large  green pepper, chopped
4
cloves  garlic, minced
1
 smoked ham hock (3/4 lb.)
3
cups  fat-free reduced-sodium chicken broth
1/4
cup  minced fresh parsley, divided
1
 bay leaf
2
tsp.  Cajun seasoning
1
tsp.   dried thyme leaves
1/4
tsp.  ground red pepper (cayenne)
2
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

Note
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.
Note
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.
K:59279v0:121321

related collections

RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email