Step 1

SOAK: The night before you want to cook, sort through beans and remove any stones. Add dry beans to a large bowl and cover with cold water by a few inches. Soak beans overnight. Before cooking, drain and rinse beans.

Step 2

SEAR: Heat a large pot over medium heat. Cook chopped bacon until pieces are mostly crispy, about 10-15 min. Remove bacon with a slotted spoon and drain on paper towels. Reserve some of the bacon grease in the pot. Sear sausage until browned on both sides, about 5-10 minutes. You may have to do this in 2 batches so it can brown properly. Set aside with the bacon.

Step 3

SAUTÉ: Add onions, celery, and bell pepper and sauté while stirring until onions are translucent and starting to caramelize, about 8-10 minutes. Scrape up fond (browned bits on the bottom of the pot) as you go. Add garlic and cook until fragrant while stirring, about 1 minute more.

Step 4

SIMMER: Add bacon and sausage back to the pot along with beans, chicken stock, ham, dried oregano, dried thyme, black pepper, half the parsley, and half the green onions. Stir to combine and add bay leaves. Bring to a boil and reduce heat to a simmer. Cook uncovered for about 2 hours until beans are tender, and liquid has reduced to desired thickness. Skim off any foam that arises to the top. Stir occasionally to prevent sticking.

Step 5

SMASH: If you like thicker beans, smash some of the beans against the side of the pot with a wooden spoon to thicken. Remove bay leaves.

Step 6

SEASON: Stir in the remaining green onions and parsley. Taste the beans and add cajun seasoning or salt and pepper as needed.

Step 7

SERVE: Remove bay leaves and discard. Serve over rice topped with green onions and parsley. Top with hot sauce for heat. Add a dash of red wine vinegar or pickled onions for acidic balance.