Step 1

Cover beans with water 2 inches above the beans. Let stand overnight. Drain before using or See Notes Below!

Step 2

Place ham hocks, (if using), 10 cups of water or stock, celery, onions, green peppers, bay leaves and seasonings in a 5 1/2 quart Dutch oven. Cover and bring to a boil over high heat. Reduce heat to simmer until meat is fork tender, about 1 hour, stirring occasionally. (If not using ham hocks, add the drained beans here.)

Step 3

After 1 hour remove ham hocks and set aside. If just using beans , bring them to a boil  with seasonings from above, reduce heat and simmer for 60 minutes stirring occasionally, uncovered. If more water or stock is needed feel free to add. Stir in the sausage and continue simmering until the beans start to break up, about 35 minutes. Scrape bottom of pot fairly often. If the beans start to scorch, do not scrape up the bottom. Just transfer mixture to another pot. If beans are almost done,  add back ham hocks and cook and stir 10 minutes more.

Step 4

Serve over fresh cooked rice with a bit of sausage or ham hock and about 1 cup of red beans.