The traditional Monday meal featuring the holy trinity and a slow-simmered ham bone.
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Heat the vegetable oil in a large Dutch oven over medium-high heat and brown the sliced Andouille sausage until crisp; remove sausage and set aside.
In the same pot with the rendered fat, sauté the onion, bell pepper, and celery (the holy trinity) until the onions are translucent, about 8 minutes.
Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
Stir in the soaked and drained beans, the ham hock, Cajun seasoning, thyme, and bay leaves.
Pour in the chicken stock, bring the mixture to a boil, then reduce heat to low and cover; simmer for 1.5 to 2 hours until beans are tender.
Once the beans are soft, remove the ham hock, shred any meat from the bone, and return the meat to the pot along with the browned sausage.
Use the back of a wooden spoon to mash about a cup of the beans against the side of the pot to create a thick, creamy consistency.
Simmer uncovered for another 15-20 minutes until the liquid has thickened into a gravy, then serve over hot steamed white rice.
