Ham and Red Bean Soup (Print Version)

Smoky ham and tender red beans simmered with Creole spices for a flavorful, hearty 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 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

# 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.

# Expert Advice:

01 -
  • The entire pot comes together in one place—no complicated technique, just patience and a good pot.
  • Smoked ham and creole spices create a depth of flavor that tastes like you've been cooking since dawn, even if you haven't.
  • It gets better sitting overnight, so you're basically gifting tomorrow's dinner to yourself.
02 -
  • Don't skip soaking the beans overnight—it truly does make a difference in how they cook and how your digestion thanks you later.
  • If your soup seems too thin after two hours, gently mash a handful of beans against the side of the pot to release their starch and thicken the broth naturally.
03 -
  • The ham hock gives more flavor than diced ham alone—if budget is tight, use a small hock with less diced ham rather than skipping the hock entirely.
  • Partially cover the pot so the broth concentrates slightly and flavors intensify, rather than steaming away completely.
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