Red Beans and Rice

Ingredients
1 pound dried red beans, rinsed and sorted over
4 tablespoons bacon grease or vegetable oil
1 cup chopped ham
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 1/2 cups chopped green bell peppers
1/2 teaspoon freshly ground black pepper
Pinch cayenne
1 teaspoon Cajun/creole seasoning
4 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
4 tablespoons chopped garlic
10 cups chicken stock
4 cups cooked white rice
1/4 cup chopped green onions, garnish

Directions
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.
In a large pot, heat the bacon grease over medium-high heat. Add the ham and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, cajun seasoning, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2-3 hours. (Should the beans become too thick and dry, add more stock or 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. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.