Rinse beans. In dutch oven, combine beans and enough water to cover. Bring to a boil. Reduce heat and simmer 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, soak the beans in water overnight.)
Drain beans, and add 6 cups fresh water and ham hocks. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Remove ham hocks and, when cool enough to handle, cut off meat and chop. Discard bones. Return meat to bean mixture
Add undrained tomatoes, celery, onion, garlic, bay leaves, red pepper. Add sliced sausage and chicken thighs Bring to a boil. Reduce heat. Cover and simmer for about 1 hour, or until chicken and beans are tender.
Remove chicken thighs; cool slightly. Remove meat from bones and chop. Discard bones; return meat to soup. Add parsley. Remove bay leaves and discard
Originally Submitted
10/14/2009
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