# What You 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 tbsp chopped fresh parsley for garnish
→ Liquids
11 - 8 cups low-sodium chicken stock or water
→ Seasonings
12 - 1 tsp dried thyme
13 - 1 tsp smoked paprika
14 - 1/2 tsp cayenne pepper
15 - 1 tsp dried oregano
16 - 1 tsp freshly ground black pepper
17 - 1 tsp kosher salt, plus more to taste
18 - 1/2 tsp white pepper
19 - 1/2 tsp hot sauce
→ Accompaniment
20 - Cooked long-grain white rice for serving
# How to Make It:
01 - Heat a splash of oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion, diced bell pepper, and celery. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
02 - Stir in the minced garlic and cook for 1 minute until aromatic.
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.
04 - Pour in the chicken stock and bring to a boil over 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, check the beans for tenderness. Continue simmering until the beans are creamy and the meat is falling from the bone, approximately 1 additional hour.
06 - Remove the ham hock from the pot. Shred any tender 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.
08 - Ladle the soup into bowls and serve hot over cooked white rice. Garnish each serving with sliced green onions and fresh parsley.
