Step 1

Soak Beans: The night before, place beans in a medium size mixing bowl then sort and discard any shriveled, broken or split beans.

Step 2

Add water and kosher salt. Cover with a towel and leave beans to soak overnight.

Step 3

The next day, drain and rinse beans well. Set aside.

Step 4

In a dutch oven (or heavy bottom pot) over medium heat, add 1 tablespoon of butter and ½ tablespoon olive oil. Once butter melts, add andouille sausage and cook until both sides are browned, about 10 minutes. Remove cooked sausage and place in a bowl. Set aside.

Step 5

Cook the trinity: Add the remaining butter and olive oil to the dutch oven. Add onion, celery, and bell pepper and sauté over medium heat for 4-5 minutes or until onions are transparent. Add garlic and cook for another minute.

Step 6

Add cayenne, black pepper, Tony Chachere's Cajun Seasoning, and thyme, and cook for 1 minute. Next, add beans, cooked sausage, ham hock, chicken stock, water and bay leaves. Bring to a boil then lower to a simmer. Cover pot, leaving a little crack, and cook for 2-2½ hours or until beans are soft, stirring occasionally.

Step 7

When beans are fully cooked, remove and discard bay leaves. Next, remove ham hock and 1¼ cup of beans only from the pot. Smash beans with a fork, then return to the pot. Discard ham hock bones and fat. Shred the meat and add it back to the pot. Stir and adjust seasoning with kosher salt and more cajun seasoning, if necessary. **Between brining beans, ham hock, and sausages, not much kosher salt should be needed.**

Step 8

If mixture is too thick, add up to one cup more of hot water. Stir and season to taste, if needed.

Step 9

Serve with long-grain rice and garnish with chopped scallions, parsley and a few dabs of Crystal hot sauce.