New Orleans Red Beans & Rice

• 1 lb. dried red beans
• 12 slices OSCAR MAYER Bacon, cut into 1-inch-wide pieces Rite Aid 2 For $7.00 thru 02/06
• 1 large onion, chopped Safeway 1 lb For $1.49 thru 02/09
• 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 fresh 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

1. Rinse and pick through beans, discarding any misshapen beans or debris.
2. Place beans in large bowl.
3. Add enough water to cover beans by at least 2 inches.
4. Let stand overnight.
5. Drain beans, discarding soaking liquid; set beans aside.
6. Cook bacon in Dutch oven or deep large skillet until crisp.
7. Remove bacon from pan with slotted spoon, reserving 2 Tbsp.
8. drippings in pan.
9. Drain bacon on paper towels.
10. Meanwhile, add onions, peppers and garlic to reserved drippings; cook and stir 5 min.
11. or until crisp-tender.
12. Return bacon to pan with beans, ham hock, broth, 2 Tbsp.
13. parsley, bay leaf and seasonings.
14. Bring to boil; simmer on low heat 2 to 2-1/2 hours or until beans are tender and liquid is thickened, stirring occasionally.
15. Meanwhile, cook rice as directed on package during the last 30 min.
16. of the bean cooking time.
17. Remove ham hock and bay leaf; discard bay leaf.
18. Shred meat from ham hock; discard bone and any fat.
19. Stir meat into bean mixture.
20. Serve over rice; top with remaining parsley.

red beans, bacon, onion, green pepper, garlic, ham hock, chicken broth, fresh parsley, bay leaf, cajun seasoning, thyme, ground red pepper, longgrain white rice

Taken from www.kraftrecipes.com/recipes/new-orleans-red-beans-rice-121321.aspx (may not work)