Cover your red beans in water and soak overnight – at least 8 hours, but up to 24.
Drain and rinse your beans. Set aside.
Brown the ham hock in a large dutch oven or pot on the stock on medium heat.
Add in the vegetables and saute until softened – 5-10 minutes.
Stir the beans, water, spices, bay leaves, Worcestershire, and hot sauce. Stir well. Bring to a boil and cover. Let it go for 20 minutes.
Reduce heat to low, stir, and cover again. Allow the beans to cook for 2-3 hours (the longer, the better!)
Once your beans are soft, take a potato masher and mash them all up. This will make them creamy and indicative of New Orleans style. We don’t need to see any individual beans hanging out!
Dice up 2/3 of your andouille and brown it in a separate cast iron pan. Stir that into the red beans. Slice the last 1/3 of the andouille into thick slices and brown them – these you’ll serve on top!
The crucial secret ingredient: stir in one whole stick of salted butter until it is melted. This is the absolute best.
Serve over rice with the thick andouille slices and fresh parsley and enjoy.