Classic Red Beans N Rice

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.