Prepare the Beans

1. Sort through the dried beans and discard any debris or damaged beans
2. Rinse thoroughly under cold water and drain well
3. Optional: soak beans overnight in cold water; drain before cooking (creates creamier texture)

Brown the Meats

1. Heat olive oil in a large stockpot over medium heat
2. Add diced bacon and sausage
3. Cook until fat is rendered and meats are lightly browned

Build the Flavor Base

1. Add onion to the pot and cook until softened and translucent
2. Add bell pepper and celery and cook for 1 minute, stirring frequently
3. Stir in garlic and cook just until fragrant


Simmer the Beans

1. Add water, drained beans, ham hocks, bay leaves, Worcestershire sauce, Cajun seasoning, thyme, and parsley
2. Bring to a boil, then reduce heat to a low simmer
3. Cover partially and cook 2 to 3 hours, stirring every 30 minutes
4. Cook until beans are tender and liquid is thickened

Thicken the Beans

1. Remove bay leaves
2. Use an immersion blender to purée about two-thirds of the beans directly in the pot
3. Stir well to create a thick, creamy consistency

Finish and Serve

1. Stir in green onions, apple cider vinegar, and hot sauce
2. Adjust seasoning to taste

3. Serve hot over cooked white rice

Slow Cooker Instructions (using Drew Barrymore “Beautiful” 10-in-1 Electric Multi-Cooker)

1. Use the sauté function to brown bacon and sausage in olive oil
2. Add onion and cook until softened; bell pepper, and celery and sauté briefly
3. Add garlic and sauté for 30 seconds or until fragrant
4. Add beans, water, ham hocks, bay leaves, Worcestershire sauce, Cajun seasoning, thyme, and parsley
5. Stir to combine
6. Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours, until beans are tender
7. Remove bay leaves
8. Purée about half of the beans using an immersion blender
9. Stir in green onions, vinegar, and hot sauce before serving