Hearty Ham Red Bean (Printer View)

Smoky ham and creamy red beans combined with Cajun spices for a rich, comforting dish.

# Components:

→ 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 fresh parsley, chopped 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

→ Accompaniment

19 - Cooked long-grain white rice for serving

# Method:

01 - Heat a splash of oil in a large Dutch oven or soup pot over medium heat. Add chopped onion, bell pepper, and celery. Sauté for 5 to 7 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add drained red beans, smoked ham hock, diced ham, bay leaves, thyme, smoked paprika, cayenne pepper, oregano, black pepper, white pepper, and kosher salt.
04 - Pour in chicken stock and bring to a boil. Reduce heat to low, cover partially, and simmer for 2 hours, stirring occasionally.
05 - After 1 hour, check beans for tenderness. Continue simmering until beans are creamy and meat falls easily from bone, approximately 1 additional hour.
06 - Remove ham hock from pot. Shred any meat from the bone and return to pot. Discard bone and excess fat.
07 - Taste and adjust seasoning with additional salt, black pepper, or hot sauce as desired.
08 - Ladle hot soup over cooked rice. Garnish with sliced green onions and fresh parsley.

# Expert Advice:

01 -
  • The ham bone does all the heavy lifting while you relax, infusing the broth with a smokiness that no amount of seasoning can fake.
  • Red beans become so creamy and tender that they practically dissolve, creating a naturally thick soup without cream or flour.
  • One pot means one cleanup, and it fills your home with the kind of smell that makes people linger at your table.
02 -
  • Soaking the beans overnight isn't optional theater; it's the difference between tender beans and hard little pebbles that mock your patience after two hours of cooking.
  • Don't skip the ham hock and use ham pieces alone; the bone creates a gelatinous, silky broth that plain meat simply cannot, and that texture is what makes this soup feel like a hug.
03 -
  • If your beans aren't softening after ninety minutes, you either skipped soaking or your water is very hard; add a pinch of baking soda to speed things up, but do it gradually because it foams.
  • Smoked paprika and cayenne are not the same heat; paprika is flavor with warmth, while cayenne is pure heat, so adjust based on whether you want depth or fire.
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