Red Beans & Rice Soul Food Recipe

8 Servings


14 HRS 40 MIN


0-15 mins


14 HRS 30 MIN




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


smoked ham hock (3/4 lb.)

3 cups

fat-free reduced-sodium chicken broth

1/4 cup

minced parsley, divided


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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.