Soak beans in a large pot overnight, then discard any beans that are floating on top of the water. Drain the beans into a colander and clean out the pot with a paper towel.
1 lb dried black beans
Over medium-high heat, sear the sausage in the pot until browned and slightly crispy on the outside. Use a spoon to transfer the seared sausage to a paper towel-lined plate. Set aside.
1 lb Andouille sausage
In the same pot, cook bacon over medium heat until crisp. Use a slotted spoon to place on a paper towel-lined plate. Leave the bacon fat in the pot.
4 strips bacon
Cook the onion and jalapeño in the bacon grease until translucent, about 8 minutes. Add the garlic and cook for another 30 seconds, stirring often.
1 large onion, 2 jalapeno peppers, 4 cloves garlic
Add the drained black beans to the pot with the sautéed veggies.
Turn the heat to low and add the water, ham hocks, salt, and lemon juice.
11 cups water, 1 large ham hock, 2 tsp Kosher salt, 1 tsp lemon juice
Simmer for 2½ hours until thickened. (Add stock or water if becomes too thick).
Remove the ham hocks from the soup, and then stir in the cooked bacon and sausage.
Add more chicken stock or water, if necessary. Taste and add more salt, if desired.
Chicken stock
Serve with sour cream, chopped red onions, and peppers on the side.
Red onion, Sour cream, Peppers