Soak beans in pot overnight, then discard any beans that are floating on top of water.
In a large pot (Dutch oven works well), cook bacon over medium heat until crisp...use a slotted spoon to place on paper towel-lined plate. Leave the bacon fat in the pot.
Cook the onion, garlic and jalapeno in the bacon grease until translucent, about 8 minutes.
Drain the black beans and then add to the cooked veggies.
Turn the heat to low and add the water, ham hocks, salt and lemon juice.
Simmer for 2 & 1/2 hours until thickened. (Add stock if becomes too thick).
Sear the sausage in a separate skillet over medium high heat.
Remove the ham hocks from the soup, and then add the cooked bacon and sausage.
Add more chicken stock to reach the consistency of your liking.
Adjust seasonings, as necessary.
Serve with creme friache, onions, peppers and steamed rice.