Rinse the beans well and remove any damaged ones. Place them in a large bowl and cover with water by a few inches. Let them soak overnight. If you are short on time, boil them for 5 minutes, then let them sit for an hour.

Soaking helps the beans cook evenly and improves texture.

Heat oil or bacon fat in your pot over medium heat. Add the onion, bell pepper, and celery. Cook slowly, stirring often, until soft and fragrant. This should take about 10 minutes. Do not rush it. This step builds the soul of the dish.

Add the garlic and cook for about 30 seconds, just until fragrant.

Stir in the sliced sausage and let it brown slightly. This releases smoky flavor into the vegetables and sets the tone for the entire pot.

Drain the soaked beans and add them to the pot along with the ham hock, bay leaf, thyme, paprika, cayenne, and black pepper. Pour in enough water or stock to cover everything by about an inch.

Bring the pot to a gentle boil, then lower the heat and let it simmer uncovered or partially covered.

Let the beans cook for 2 to 3 hours, stirring occasionally. As they soften, mash some beans against the side of the pot with your spoon. This thickens the mixture naturally and gives it that creamy texture everyone loves.

Add salt toward the end of cooking so the beans stay tender.

While the beans finish, cook the rice in salted water until fluffy. Keep it simple. The beans are the star.

Remove the ham hock, shred any meat, and return it to the pot. Remove the bay leaf. Spoon the beans over rice and garnish as you like.