Dasha's Red Beans and Rice

Instructions

1. Place dried beans and smoked ham hocks in a large pot and cover with water. Bring to a boil and let boil for 5 minutes.
2. Remove from heat, cover, and set aside for 30 minutes to 1 hour. Drain and rinse the beans.
3. Slice andouille sausage. Remove meat from ham hocks and dice.
4. Dice the onion, bell pepper, and celery. Mince the garlic.
5. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add chopped bacon and cook until browned. Use a slotted spoon to transfer bacon to a bowl and set aside.
6. Add sliced andouille sausage to the pot and cook about 5 minutes until brown. Use a slotted spoon to add sausage to the bacon.
7. Add diced onion, bell pepper, and celery to the pot and sauté for about 5 to 7 minutes until vegetables are soft and onions are translucent. Add minced garlic and cook for 1 to 2 minutes. Add drained beans, chicken broth, cooked bacon, and sausage to the pot.
8. Add minced garlic, cook for 1 to 2 minutes then add drained beans, chicken broth, cooked bacon, and sausage.
9. Stir in Cajun seasoning, salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer about 1.5 to 2 hours, stirring occasionally, until beans are tender and liquid has thickened to your liking. (If using whole smoked meat pieces, remove after an hour, pull meat from bones, and return meat to the pot.)
10. Taste and adjust seasonings as needed. Serve the red beans over cooked white rice.