Classic Red Beans N Rice

• 1 pound dried kidney beans
• 8 cups water
• 1 ham hock
• 2 bay leaves
• 1 teaspoon onion powder
• 1 pound ground beef
• 1 large onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 garlic clove, minced
• Hot cooked rice
• Chopped fresh parsley, optional

1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand until beans are softened, 1 to 4 hours.
2. Drain and rinse beans, discarding liquid. Return to Dutch oven. Add the water, ham hock, bay leaves and onion powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
3. In a large cast-iron or other heavy skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to bean mixture. Simmer, uncovered, for 1 hour. Discard bay leaves.
4. Remove ham hock; allow to cool. Remove meat from bones; discard bone. Cut meat into bite-size pieces and return to broth. Heat through. Serve with rice and if desired, top with chopped fresh parsley.

kidney beans, water, ham hock, bay leaves, onion powder, ground beef, onion, salt, pepper, garlic, rice, fresh parsley

Taken from www.tasteofhome.com/recipes/classic-red-beans-n-rice/ (may not work)