1 pound dried red beans -- rinsed and sorted
3 tablespoons bacon fat or vegetable oil
1 1/2 cups chopped onions
3/4 cup chopped celery
3/4 cup chopped green bell pepper
Kosher salt and fresh ground pepper
4 - 5 garlic cloves -- minced
3 tablespoons chopped fresh parsley
3 bay leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon cayenne, or to taste
2 smoked ham hocks
1/2 pound andouille sausage, halved lengthwise -- sliced 1/4" thick
1 can chicken stock (14.5 oz.)
6 cups water
Dash Tabasco sauce -- optional
4 cups hot cooked rice
Thinly sliced green onions for garnish

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. (Alternatively, in a Dutch oven bring the beans and 6 cups water to a boil; boil 10 minutes. Remove from heat; cover and let stand 2 hours.)

In a large pot, heat the bacon fat or oil over medium-high heat. Add the onions, celery and bell pepper; season with salt and pepper and cook until the vegetables are soft, about 4 minutes, stirring occasionally. Add the garlic and cook about 2 minutes. Add the bay leaves, parsley, thyme, cayenne, ham hocks and sausage; cook and stir about 4 minutes. Drain the beans and add to the pot. Add the stock and water, stir well, and bring just to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Season with Tabasco if desired. Continue to cook and stir over low heat until the beans are tender and creamy, 10-15 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.