Save to Pins A hearty, flavorful soup inspired by traditional Cajun Monday suppers, featuring smoky ham, creamy red beans, and classic Creole seasonings. This dish provides a rich, comforting meal that is both filling and deeply satisfying.
Save to Pins The process of slow-simmering the beans with a smoked ham hock ensures a creamy texture and a deep, savory broth. By sautéing the classic "holy trinity" of vegetables first, you build a complex flavor base that defines high-quality Cajun cooking.
Ingredients
- Meats: 1 lb (450 g) smoked ham hock or leftover ham bone, 8 oz (225 g) diced smoked ham
- Beans: 1 lb (450 g) dried red beans, soaked overnight and drained
- Vegetables: 1 large yellow onion (finely chopped), 1 green bell pepper (diced), 2 celery stalks (diced), 3 cloves garlic (minced), 2 bay leaves, 2 green onions (thinly sliced), 2 tbsp chopped fresh parsley
- Liquids: 8 cups (2 L) low-sodium chicken stock or water
- Seasonings: 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp dried oregano, 1 tsp freshly ground black pepper, 1 tsp kosher salt, 1/2 tsp white pepper (optional), 1/2 tsp hot sauce (optional)
- Accompaniment: Cooked long-grain white rice (optional)
Instructions
- Step 1
- In a large Dutch oven or soup pot, heat a splash of oil over medium heat. Add the onion, bell pepper, and celery. Sauté for 5–7 minutes until softened.
- Step 2
- Stir in the garlic and cook for 1 minute until fragrant.
- Step 3
- Add the soaked and drained red beans, smoked ham hock, diced ham, bay leaves, thyme, smoked paprika, cayenne, oregano, black pepper, white pepper (if using), and salt.
- Step 4
- Pour in the chicken stock (or water) and bring to a boil. Reduce heat to low, cover partially, and simmer for 2 hours, stirring occasionally.
- Step 5
- After 1 hour, check the beans for tenderness. Continue simmering until the beans are creamy and the meat is falling off the bone.
- Step 6
- Remove the ham hock. Shred any meat from the bone and return it to the pot; discard the bone and excess fat.
- Step 7
- Taste and adjust seasoning with more salt, black pepper, or hot sauce if desired.
- Step 8
- Serve hot over cooked rice, garnished with green onions and parsley.
Zusatztipps für die Zubereitung
For a thicker, more velvety soup, mash some of the beans gently against the side of the pot with a wooden spoon before serving. This releases natural starches that enrich the consistency of the broth.
Varianten und Anpassungen
Andouille sausage can be added for extra smokiness; simply slice and brown it before adding to the pot. You can also adjust the cayenne pepper to your preferred level of heat.
Serviervorschläge
This soup is traditionally served hot over a bed of cooked long-grain white rice. For a complete Cajun experience, serve it with cornbread or crusty French bread on the side.
Save to Pins Whether you are continuing the tradition of a Cajun Monday or simply looking for a warming meal, this Ham and Red Bean Soup is a timeless choice that brings comfort to every bowl.
Frequently Asked Questions
- → What cut of ham is best for this dish?
Smoked ham hock or leftover ham bones work best, providing deep, smoky flavor and richness to the broth.
- → How should the red beans be prepared before cooking?
Soak dried red beans overnight and drain before cooking to ensure they become tender and creamy.
- → Can I add other proteins to enhance the flavor?
Yes, adding sliced and browned andouille sausage offers extra smokiness and depth.
- → What vegetables contribute to the flavor base?
Yellow onion, green bell pepper, celery, and garlic form the aromatic foundation of this dish.
- → How long should the dish simmer for best texture?
Simmer gently for about 2 hours until beans are creamy and the ham is tender enough to shred.
- → What are good garnishes for this dish?
Freshly chopped green onions and parsley add brightness and a fresh contrast to the rich stew.
