# Needed Ingredients:
→ Meats
01 - 1 pound smoked ham hock or leftover ham bone
02 - 8 ounces diced smoked ham
→ Beans
03 - 1 pound 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, adjust to taste
15 - 1 teaspoon dried oregano
16 - 1 teaspoon freshly ground black pepper
17 - 1 teaspoon kosher salt, plus more to taste
18 - 1/2 teaspoon white pepper, optional
19 - 1/2 teaspoon hot sauce, optional
→ Accompaniment
20 - Cooked long-grain white rice for serving
# Steps:
01 - Heat a splash of oil in a large Dutch oven or soup pot 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 to the pot.
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.
