A savory blend of smoky ham, tender red beans, and Creole seasonings in a rich, hearty stew.
# 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 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 - 0.5 tsp cayenne pepper, adjust to taste
15 - 1 tsp dried oregano
16 - 1 tsp freshly ground black pepper
17 - 1 tsp kosher salt, plus more to taste
18 - 0.5 tsp white pepper optional
19 - 0.5 tsp hot sauce optional
→ 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 onion, bell pepper, and celery. Sauté for 5 to 7 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - 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.
04 - 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.
05 - After 1 hour, check the beans for tenderness. Continue simmering until the beans are creamy and the meat is falling off the bone.
06 - Remove the ham hock. Shred any meat from the bone and return it to the pot; discard the bone and excess fat.
07 - Taste and adjust seasoning with more salt, black pepper, or hot sauce if desired.
08 - Serve hot over cooked rice, garnished with green onions and parsley.
