Step 1

Drain the soaked beans and set aside.

Step 2

In a large pot, heat the olive oil over medium-high heat. Add the andouille and brown on all sides, turning occasionally. Add the onion, bell pepper, celery and garlic, and stir in the Creole seasoning, and cook, stirring occasionally, until the vegetables are softened and lightly colored, 4 to 5 minutes.

Step 3

Add the ham hocks, bay leaves, thyme, beans, and stock, stir well, and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the beans are tender and the cooking liquid is rich and viscous, about 2 hours.

Step 4

Using tongs, transfer the ham hocks and sausage to a large bowl, leaving the beans at a gentle simmer. When the meats are cool enough to handle, pull the meat off the bones and slice the sausage into rounds. Return to the pot and heat through.

Step 5

Serve with the hot rice.