Rinse the beans in a colander under cold water, discarding any broken beans or debris. Transfer to a large bowl and cover with 2 inches of cold water. Soak for at least 8 hours or overnight.

In a large pot or Dutch oven heat the oil over medium heat. Add the sausage and brown on both sides, about 5 minutes total. Transfer to a plate and set aside. Once cool move to the fridge while the beans cook.

Without wiping out the pan, return to the heat and add the onion, pepper, celery, and garlic. Add more oil if needed. Cook until the veggies begin to soften, about 6 to 7 minutes. Stir often to prevent burning.

Add the Cajun seasoning, stir to coat the vegetables. Drain the beans and add them along with the thyme, bay leaves, Worcestershire, ham hock and stock to the pot.

Reduce the heat to medium-low. Simmer covered but with the lid tilted, stirring occasionally, until the beans are tender, about 2 hours.

Remove and discard thyme stems and bay leaves. Remove the ham hock and set aside. Blitz the beans with an immersion blender 2 to 3 times to break up some of the beans and thicken the sauce.

Carefully remove and discard bones and skin, and shred the ham. Return to the pot with the sausage. Return to the pot and cook over low heat until warmed through.

Serve with rice and garnish with minced parsley and sliced green onions.