Red Beans & Rice

2 lbs red beans, soaked over night (or use quick method)
1 cup chopped sweet onion
1/2 cup chopped green bell pepper
2 tsp minced garlic (FRESH - not jarred)
1 lb. baked ham, cut into 1" cubes
3 ham hocks
1/2 tsp fresh ground black pepper
1/8 tsp cayenne
1/8 tsp crushed red pepper flakes
2 whole bay leaves
1 tsp italian seasoning
3 qt cold water
6 andouille sausage links (or your fav smoked sausage)
steamed rice

Drain the soaked beans and put them, along with all other ingredients except sausages in a heavy 8-10 quart stock pot. Bring to a boil over high heat , lower heat and simmer 2 1/2 - 3 hours, or until beans are tender. Make sure to stir occasionally and scrape down sides & bottom of pan to keep from scorching. Add more water toward end of cooking if mixture seems to dry and thick.
While beans are simmering away, grill the andouille in a heavy skillet until well browned on all sides. Drain and slice into 1/2" thick slices. Add to beans 30-45 minutes before serving.
Serve over rice.