- In a pot, cover beans with 10 cups of cold water; let it soak overnight. Add ham hock and smoked sausage to pot and bring to a boil. Reduce heat to low, cover and simmer for 1 hour. Pour out liquid; remove ham and sausage to cool. Pull meat from bone, discarding fat, and removing sausage casing (if necessary). Dice meat and return to pot.
- Add all other ingredients to pot. Bring to a boil; reduce to a simmer, cover and let cook, stirring occasionally, until beans are tender, about 2 hours.
- Optional Step: For a creamier finished product, transfer 2 cups of cooked beans to blender and blend until smooth. Stir back into pot.
- Serve over rice.
Join the conversation