Instructions: In a large heavy pot heat oil with ham hock and sausage over high heat; brown 1 minute. Add onion and garlic and cook until onions are tender, 5 minutes. Drain beans. Stir in beans and stock, bring to a boil, reduce heat to simmering and add bay leaves and Bayou Blast. Cover partially and cook, skimming occasionally, until beans are very tender, about 1 1/2 hours. Add more stock or water, if necessary. Remove ham hock, slice and return meat to beans. Taste and adjust seasoning with salt, pepper and Creole seasoning.

To serve, ladle beans over a plate of hot rice and sprinkle with parsley.

This recipe yields 6 servings.

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