Your folders
Your folders
Export 13 ingredients for grocery delivery
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.
Your folders
edibletimes.com
5.0
(2)
Your folders
kennethtemple.com
4.6
(21)
Your folders
thespruceeats.com
Your folders
thesoulfoodpot.com
5.0
(3)
1 minutes
Your folders
insanelygoodrecipes.com
5.0
(41)
Your folders
thesoulfoodpot.com
5.0
(2)
35 minutes
Your folders
divascancook.com
4.5
(206)
Your folders
divascancook.com
Your folders
cookswithsoul.com
1 hours
Your folders
cookswithsoul.com
1 hours
Your folders
divascancook.com
4.0
(47)
90 minutes
Your folders
thesoulfoodpot.com
5.0
(3)
25 minutes
Your folders
whiskitrealgud.com
5.0
(3)
15 minutes
Your folders
thesoulfoodpot.com
4.5
(2)
12 minutes
Your folders
thesoulfoodpot.com
4.7
(3)
15 minutes
Your folders
food.com
5.0
(35)
10 minutes
Your folders
redbeansanderic.com
Your folders
today.com
180 minutes
Your folders
theforkedspoon.com
4.8
(104)
45 minutes