In a medium size pot, preferably a Dutch oven, sauté the chopped onion, garlic and dried beans. Sprinkle in the salt and paprika and gently pour in the boiling water. Cover and simmer on low for about 1-hour or until the beans are soft.
Meanwhile, chop the okra, peppers, celery, carrots and chives. Place the celery, peppers and okra aside and smoke them, using a grill tray over a grill, or in a plastic bag to hand smoke, or the stovetop method.
Add the smoked veggies along with the remaining chopped veggies, to the cooked red beans. Simmer on low for about 15-minutes and serve.
Video
Notes
Canned beans can be used, which also cuts the time of cooking in half, and the amount of water in half.