A hearty and flavorful dish inspired by classic Cajun cuisine, perfect for a comforting meal.
Rinse the dried beans thoroughly under cold water.
Soaking the beans overnight can reduce cooking time and improve digestibility.
Combine the beans, water, smoked ham hock, and spices (paprika, cayenne, black pepper, bay leaves, cumin, and salt) in a large Dutch oven.
Ensure the water covers the beans by at least an inch to allow for proper cooking.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours, stirring occasionally.
Check the beans periodically and add more water if needed to prevent sticking.
Chop the celery, onion, and garlic, and add them to the pot during the last hour of cooking.
Adding the vegetables later in the cooking process helps retain their texture and flavor.
Remove the bay leaves and ham hock, then stir in the chopped parsley.
Shred any meat from the ham hock and return it to the pot for added flavor.
Serve the beans over cooked rice and enjoy.
Garnish with additional parsley or a dash of hot sauce for extra flavor.
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