Place beans, ham hock, water, celery, onions, garlic, bay leaves, paprika, salt, Cajun seasoning, cayenne pepper black pepper, cumin, and Tabasco in a large cooking pot or Dutch oven over high heat.

Bring the mix to a boil, then lower heat, cover, and simmer for 3 hours, until beans are cooked and the sauce has thickened to a gravy-like texture. Separately, cook the rice during the last half an hour.

Remove the bay leaves from the beans, then add the parsley and stir to combine.

Remove from heat, then ladle the beans over the rice. Top with jalapeño wheels (optional), then serve.