Prep
0-15 min
Cook
14 HRS 30 MIN
Calories
510
Ingredients
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
Instructions
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.