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Cook the cubed sausage and ham hock in vegetable oil until the fat renders out.
Add the Holy Trinity vegetables and cook until softened.
Add the garlic and cook for 1 minute.
Add the bay leaves, thyme, black pepper, and cayenne.
Add the soaked red kidney beans and enough water or broth to cover.
Bring to a simmer and cook for 3-4 hours, until the beans are very soft and the meat is tender.
About halfway through the cooking time, add salt to taste.
Mash some of the beans against the side of the pot to thicken the mixture.
Serve the red beans over steamed rice, topped with chopped green onions and hot sauce.