Heat the bacon fat or oil in a large heavy pot over medium heat and brown diced ham and smoked sausage. Add onions, green bell peppers, celery, and garlic in the pot and cook until onions become translucent; about 10 minutes. Add bay leaves, dried thyme, crushed red pepper flakes (* you can lower the amount as stated in the ingredients to prevent the meal from becoming too hot if desired), white pepper, red beans, and ham hock to the pot. Cover with water, about 6-8 cups.

Bring the water to a boil, then lower the heat and cover the pot. Let the red beans simmer for about 1 hours. Occasionally stir to prevent the beans from sticking to the bottom of the pot. Remove the lid and simmer for another 2-3 hours; add water to keep the beans covered if needed. Cook the red beans until they become tender and fall apart when stirred.

Remove bay leaves and ham hock from the pot. Remove any meat from the ham hock and return the meat to the pot along with seasoning the red beans with salt and pepper, if desired.

To serve, place the red beans in bowls with hot white rice and garnish with green onions. Enjoy!