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1
Soak the beans overnight in cool water. The next day, drain and add fresh water to cover beans in Dutch oven. Bring to a boil, then reduce to medium-high heat and simmer for 45-60 minutes or until tender, but not falling apart. Drain.
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2
Meanwhile, add oil to a skillet and saute onions, celery and bell pepper until translucent, about 8-10 minutes. Add garlic and saute for 2 more minutes, stirring occasionally. Add sauteed vegetables to beans, ham hock, sausage, seasonings, and just enough water to cover.
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3
Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the gravy gets creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.
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4
If the gravy does not get to the right consistancy, you can scoop some of the beans out and mash them, then return them to the pot and stir. Note: it's not considered cheating:)
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5
Serve over long-grain rice.
