Name: Red Beans & Rice Soul Food Recipe
Prep time: 10 min
Cook time: 14 h 30 min
Total time: 14 h 40 min
Yield: 8 servings, 1-1/2 cups each
Cuisine: Cajun and Creole
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

5 Review(s)

14 Hr(s) 40 Min(s) (incl. standing)

10 Min(s) Prep

14 Hr(s) 30 Min(s) Cook

Make any occasion special with this savory soul food recipe. We love this Red Beans & Rice Soul Food Recipe, with Cajun seasoning and smoked ham hock.

What You Need

Select All

8 servings

Original recipe yields 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

Let's 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.

Kitchen Tips

Tip 1

User Defined

This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source. Click here for more information.

Tip 2

Note

Cool any leftovers, then refrigerate up to 3 days or freeze up to 3 months. Reheat before serving.

Tip 3

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.

Nutrition

Calories

510

Calories From Fat

% Daily Value*

Total Fat 9g

12%

Saturated Fat 3.5g

18%

Trans Fat 0g

Cholesterol 40mg

13%

Sodium 1050mg

46%

Total Carbohydrates 77g

28%

Dietary Fiber 16g

57%

Sugars 4g

Protein 30g

60%

Vitamin A

Vitamin C

35%

Calcium

10%

Iron

40%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

8 servings, 1-1/2 cups each

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.