# What You'll Need:
→ Meats
01 - 1 lb smoked ham hock or leftover ham bone
02 - 8 oz diced smoked ham
→ Beans
03 - 1 lb dried red beans, soaked overnight and drained
→ Vegetables
04 - 1 large yellow onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 2 bay leaves
09 - 2 green onions, thinly sliced for garnish
10 - 2 tablespoons chopped fresh parsley for garnish
→ Liquids
11 - 8 cups low-sodium chicken stock or water
→ Seasonings
12 - 1 teaspoon dried thyme
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon cayenne pepper
15 - 1 teaspoon dried oregano
16 - 1 teaspoon freshly ground black pepper
17 - 1 teaspoon kosher salt
18 - 1/2 teaspoon white pepper
19 - 1/2 teaspoon hot sauce
→ Accompaniment
20 - Cooked long-grain white rice for serving
# Directions:
01 - In a large Dutch oven or soup pot, heat a splash of oil over medium heat. Add the chopped onion, diced bell pepper, and celery. Sauté for 5 to 7 minutes until vegetables are softened and fragrant.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Add the soaked and drained red beans, smoked ham hock, diced ham, bay leaves, thyme, smoked paprika, cayenne pepper, oregano, black pepper, white pepper, and kosher salt to the pot. Stir well to combine.
04 - Pour in the chicken stock and bring to a boil over medium-high heat. Reduce heat to low, cover partially, and simmer for 2 hours, stirring occasionally to ensure even cooking and prevent sticking.
05 - After 1 hour of simmering, test the beans for doneness. The beans should be creamy and tender, and the meat should be falling off the bone. Continue simmering if needed until fully cooked.
06 - Remove the ham hock from the pot. Shred any meat from the bone and return it to the soup. Discard the bone and excess fat.
07 - Taste the soup and adjust seasoning with additional salt, black pepper, or hot sauce as desired. Stir thoroughly to incorporate adjustments.
08 - Ladle the hot soup into bowls and serve over cooked long-grain white rice. Garnish each serving with sliced green onions and fresh parsley.
