Prep the dry beans (skip if using canned beans)

• Pour the dried beans into a large mixing bowl, then pour in enough water to cover the beans with 2 inches of water over them. Add the tablespoon of kosher salt and stir. Let the red beans soak for at least 8-10 hours.
  1 lb dried red beans, Cold water, 1 tablespoon kosher salt
• Drain the beans after they are done soaking.
• Pour the vegetable oil into the large dutch oven and heat over medium high. Once hot, add the sliced andouille sausage and let cook for 4-5 minutes, stirring occasionally. Remove the sausage once they are a bit browned.
  2 tablespoon vegetable oil, 12 ounces Andouille sausage
• Add the onions, celery, and bell pepper to that pot and saute for 8 minutes over medium heat. Add th fresh thyme, dried sage, cajun seasoning, bay leaves, and garlic, then saute for another 2 minutes, do not let the garlic burn.
  1 medium yellow onion, 2 ribs celery, 1 bell pepper, 1 tablespoon cajun seasoning, 3 sprigs fresh thyme, 1 teaspoon ground sage, 4 cloves garlic, 3 bay leaves
• Pour in the drained red beans, chicken stock, ham hocks, browned sausage, and turn temperature up to medium-high to high, to bring everything to a boil. Once at a boil, reduce the heat to medium-low and let simmer.
  6 cups chicken stock, 2 smoked ham hocks
• Add the red wine vinegar half way through cooking and mash about ⅓ of the beans with the wooden spoon onto the side of the pot to help thicken the dish. Cook the beans for 2-2 ½ hours, until the beans are tender and the meat is falling off the bone of the ham hocks.
  1 tablespoon red wine vinegar
• Once the beans are done cooking, taste and season with salt and pepper as needed.
  Salt and black pepper
• Pull the bay leaves and ham hocks out of the pot. Pull the meat from the ham hocks and put it back into the pot, discard the bones and the bay leaves.
• To serve, ladle the red beans, sausage, and ham hock meat into a bowl, then spoon rice over the beans.
  Cooked white rice