Ham and Red Bean

Experience the soul of Louisiana with this Ham and Red Bean Soup. Inspired by the classic Cajun tradition of Monday suppers, this recipe transforms simple ingredients into a rich, comforting meal. Featuring smoky ham, creamy red beans, and the 'holy trinity' of onions, bell peppers, and celery, it’s a slow-cooked masterpiece that brings a piece of New Orleans right to your kitchen.

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This soup is all about the slow simmer. As the dried beans soften, they release starch that naturally thickens the broth, while the ham hock infuses every spoonful with a smoky essence. It's a dish meant to be enjoyed slowly, preferably with a side of rice to soak up every drop of the seasoned liquid.

Ingredients

• 1 lb (450 g) smoked ham hock or leftover ham bone
• 8 oz (225 g) diced smoked ham
• 1 lb (450 g) dried red beans, soaked overnight and drained
• 1 large yellow onion, finely chopped
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 8 cups (2 L) low-sodium chicken stock or water
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp dried oregano
• 1 tsp freshly ground black pepper
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp white pepper (optional)
• 1/2 tsp hot sauce (optional)
• 2 green onions, thinly sliced (for garnish)
• 2 tbsp chopped fresh parsley (for garnish)
• Cooked long-grain white rice, for serving

Instructions

Step 1: Sauté Aromatics

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: Add Garlic

Stir in the garlic and cook for 1 minute until fragrant.

Step 3: Combine Ingredients

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: Start the Simmer

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: Check for Tenderness

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: Process the Meat

Remove the ham hock. Shred any meat from the bone and return it to the pot; discard the bone and excess fat.

Step 7: Final Seasoning

Taste and adjust seasoning with more salt, black pepper, or hot sauce if desired.

Step 8: Serving

Serve hot over cooked rice, garnished with green onions and parsley.

Zusatztipps für die Zubereitung

For a thicker, creamier soup consistency, take a wooden spoon and mash some of the beans gently against the side of the pot before serving. This releases extra starch into the broth. Also, remember that leftovers keep remarkably well and often taste even better the next day as the seasonings continue to develop.

Varianten und Anpassungen

To increase the smoky profile, you can add sliced Andouille sausage—just brown it in the pot before adding the vegetables. For those who prefer a milder flavor, reduce or omit the cayenne pepper and hot sauce. This recipe is naturally gluten-free as long as you double-check your stock and ham labels.

Serviervorschläge

While traditional rice is the standard accompaniment, this soup also pairs beautifully with a side of warm cornbread or a piece of crusty French bread for dipping. Garnish generously with fresh green onions and parsley to add a bright, fresh contrast to the deep, savory flavors of the broth.

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Whether you're looking for a comforting weeknight dinner or a taste of Cajun heritage, this Ham and Red Bean Soup is sure to satisfy. Its hearty ingredients and layered spices create a bowl of pure comfort that celebrates the best of slow-cooked tradition. Enjoy your meal!

Recipe Questions

→ Can I use canned red beans instead of dried?

While dried beans give the best creamy texture, canned red beans can be used to save time. Rinse and drain them, adding later in the cooking process to avoid mushiness.

→ What kind of ham works best for this dish?

Smoked ham hocks and diced smoked ham provide a deep, smoky flavor that's essential. Leftover ham bones can also enhance broth richness.

→ How long should the beans be soaked?

Soaking red beans overnight (8-12 hours) helps reduce cooking time and ensures even tenderness throughout the dish.

→ Can I adjust the spiciness of the soup?

Yes, cayenne pepper and hot sauce are adjustable to taste. Start with smaller amounts and increase gradually for preferred heat level.

→ What sides pair well with this dish?

Cooked long-grain white rice complements the rich stew perfectly, and breads like cornbread or crusty French bread add a classic finishing touch.

→ How can I thicken the soup?

To thicken, mash a portion of the cooked beans against the pot's side before serving, which releases starch and enhances texture.