Step 1

Sort and rinse the red beans. Cover the beans with cold water about 2 inches above the red beans. Let the beans soak overnight. Drain and rinse the beans under cold water before cooking them. (This does not include water listed in the recipe)

Step 2

Place the ham hocks, 9 cups of water, celery, yellow onions, green bell peppers, bay leaves, and seasonings in a 6-quart sizeable Dutch oven; stir the mixture well. Cover the Dutch Oven with a tight-fitting lid and bring to a full boil over high heat. Remove the cover, reduce the heat, and simmer for 1 hour, stirring occasionally.

Step 3

Remove the ham hocks from the Dutch Oven and set them to the side. (Shred the ham hocks while waiting) Do not discard the water in the Dutch Oven

Step 4

Add the drained and rinsed beans and about 4 more cups of the water to the Dutch Oven; bring to a boil, reduce heat, and simmer 30 minutes, stirring occasionally.

Step 5

Next, add two more cups of water and simmer for 30 minutes, stirring often. Add the sliced andouille sausage and continue simmering for about 25-35 minutes, Stirring the bottom of the Dutch oven to ensure the beans do not stick.

Step 6

Add the shredded ham hocks to the Dutch Oven and cook and stir for 10 minutes more.

Step 7

Serve over long-grain rice and add hot sauce and green scallions for a little more kick.