Ingredients

The following ingredients have 8 Servings
  • 1 lb. dry 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 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

Instruction

  • 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.