Rinse and sort 1 pound dried red kidney beans, and place them into a large bowl. Cover beans with 2 inches of water, and soak them for eight hours. Drain the beans, and set them aside. Melt 3 tablespoons bacon grease in a large pot over medium-high heat, and add in 1/4 cup chopped ham, cooking and stirring for one minute. Add 1/2 cups chopped yellow onions and 3 1/2 cups each chopped celery and green bell peppers.
Season with 1/2 teaspoon each salt and freshly ground black pepper and a pinch of cayenne pepper, stirring and cooking for four minutes. Add 3 bay leaves followed by 2 tablespoons chopped fresh parsley, 2 teaspoons fresh thyme, 1/2 pound smoked sausage that is cut lengthwise and sliced into 1-inch thick pieces, and 1 pound smoked ham hocks. Cook and stir the mixture for four minutes. Add 3 tablespoons chopped garlic, cooking and stirring for one minute. Stir in reserved kidney beans, and pour in 10 cups chicken stock, bringing the mixture to a boil.
Reduce heat to medium-low, keep it uncovered, and simmer for two hours, stirring occasionally. Remove the pot from the heat, and use a heavy spoon to mash 1/4 cup of beans against the side of the pot. Return it to heat, and cook another 15 to 20 minutes. Prepare 4 cups white rice, and spoon the bean mixture over servings of rice. Garnish with 1/4 cup chopped green onions.Learn more about Cooking