Elli's Red Beans and Rice

2 Tbs. Vegetable Oil
2 C. Chopped Onions
1/2 C. Chopped Celery
1/2 C. Chopped bell peppers
Salt and Cayenne Pepper, to taste.
4 Bay Leaves
4 Sprigs Fresh Thyme
1 Pound Ham Hocks
1/2 Pound picked pork meat (Kabausa or Smoked Sausage)
1 Pound Dried red beans, rinsed and sorted, soaked and drained
3 TBS Chopped Garlic
10 cups of Chicken Stock
4 Cups White Rice

In a large saucepan, heat oil.  When hot add onions, celery and bell peppers. Season the vegetableswith salt and cayenne.  Saute vegetables for 5 minutes, or until vegetables start to wilt.  Add the bay leaves, thyme ham hocks and pork meat and saute5-6 minutes.  Add beans, garlic and stock. Bring the liquid up to a boil and reduce to a simmer.  Cook for about 2 hours, uncovered.  Add more stock or water if mixture becomes dry and thick.  Use  wooden spoon to mash 1/4 of the mixture.  Continue to coo, stirring occationally, for about 1 1/2 hours, or  until the beans are tender and creamy. Add more liquid if it is too thick.  The mixture should be soupy but not watery.  Remove the bay leaves and thyme sprigs.  To serve ladle into bowls with rice.