Place dried beans in a large bowl and cover with 6 cups cold water. Soak overnight, or use the quick-soak method: bring to a boil for 2 minutes, remove from heat, and let stand covered for 1 hour. Drain and rinse.

Heat your Dutch oven over medium-high heat. Add the andouille and cook until well-browned on both sides, about 6-8 minutes. The fond (browned bits) on the bottom is flavor gold. Transfer sausage to a plate.

Add onion, bell pepper, and celery to the pot with the sausage drippings. Cook over medium heat, scraping up the browned bits, until vegetables soften and onion turns translucent, about 8-10 minutes. Add garlic and cook 1 minute until fragrant.

Add the soaked beans, ham hock, browned sausage, 8 cups fresh water, Creole seasoning, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce to a bare simmer. Cover partially and cook until beans are completely tender and starting to break down, about 2 to 2.5 hours. Stir occasionally and add more water if needed to keep beans submerged.

Remove ham hock and let cool slightly. Pull off and shred the meat, discarding skin and bone. Return meat to pot. Mash about 1 cup of beans against the side of the pot with your spoon to create a creamy consistency. Simmer uncovered for 15-20 minutes until thickened to your liking. Taste and adjust seasoning - the beans should be well-salted and spicy.

Spoon rice into shallow bowls and ladle red beans over the top, or serve beans alongside rice in the traditional New Orleans style. Garnish with green onions and pass hot sauce at the table.