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In a large cooking pot on medium heat, add the olive oil and cook the onions and bell pepper and cook until softened, about 5-7 minutes. Add the garlic cloves and cook until fragrant, about 2-3 minutes.
Add the ham hock and the beans to the pot. Next add the seasonings, salt, pepper, garlic and onion powder, smoked paprika, cayenne pepper, and bay leaf. Stir throughout the beans. Cover with lid and let simmer for, at least, 2 hours. Remove the ham hock from the pot and, using a sharp knife, cut the ham hock roughly and return back to the pot and stir.
Use a potato masher and lightly mash some of the beans and stir. Don’t mash completely.
NOTE: You can also put the ingredients in a crockpot and cook on low for, at least, 4 hours.
Take the andouille sausage and add to the pot 30 minutes before serving. Add more seasoning if necessary and serve over cooked white or brown rice. Top with chopped green onion, if desired.