Directions
- Rinse and soak red beans overnight with enough water to cover beans with at least 2 inches of water. Drain.
- Heat the oil in a large heavy saucepan over medium-high heat. Saute’ the onions, bell peppers, celery, jalapeño peppers, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage, and saute’ for 5 to 6 minutes. Add the beans, ham hock, garlic and enough water to cover the contents in the pot. Bring to a boil. Reduce the heat to medium and simmer, uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick.
- Use a wooden spoon to mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy, but not watery.
- Remove the bay leaves and ham hock and serve over steamed rice.