1 pound dried red beans
1 tablespoon vegetable oil
1 cup chopped yellow onions
½ cup chopped green bell peppers
2 tablespoons minced garlic
½ pound Andouille sausage, cut into ¼ inch pieces
1 teaspoon salt
1 teaspoon Creole Seasoning
½ teaspoon cayenne
½ teaspoon black pepper
1 teaspoon dried thyme
2 bay leaves
1 pound ham hock
2-2 ½ quarts low-sodium chicken broth
Cooked Rice

Rinse the beans, discard any broken beans. Bring the beans and enough water to cover by 2 inches to a boil in a large pot over high heat. Cook for 2 minutes, remove from the heat, cover and let sit one hour. Heat the oil in a large heavy stock pot over medium-high heat. Add the onions, green peppers and garlic, stirring often until softened. Add the sausage, salt, Creole seasoning, cayenne, black pepper, thyme and bay leaves. Cook stirring often, until the sausage is browned, add the ham hock and cook about 2 minutes more. Drain the beans and add them to the pot. Pour in enough stock to cover by about one inch. Bring to a boil, then reduce to a simmer, uncovered, stirring occasionally, until beans are soft, about 2 hours. Remove the bay leaves. Mash about one-fourth of the beans against the side of the pot to thicken the juices. Remove the ham hock, cool slightly, dice the meat, discarding the skin and bones. Return the meat to the pot and heat thoroughly. Spoon the rice into bowls and top with beans