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Heat a large heavy Dutch oven over medium high heat and add the olive oil.
When hot, add the onion, bell pepper and celery and cook, stirring occasionally, until the vegetables are soft and lightly golden, about 15 minutes.
Add the garlic, bay leaves, Essence, thyme and cayenne and cook, stirring, for 2 minutes longer.
Add ham hock, sausage, ham, and beans to the pot.
Add the stock and water and bring to a boil.
Reduce the heat to a low simmer, partially cover the pan, and cook for 1 ½ to 3 hours, or until the hock is tender and the beans are tender but not falling apart.
When the beans are tender and beginning to get creamy, taste and adjust the seasoning if necessary.
Serve over hot white rice, garnished with green onions.