Red Beans and Rice

From Saveur.  Serves 6-8.

1/4 C canola oil
8 cloves garlic, finely chopped 
6 ribs celery, finely chopped
2 large yellow onions, finely chopped
2 green bell peppers, stemmed, seeded, and finely chopped
Kosher salt, to taste
1 T ground white pepper
1 T dried thyme
2 t dried oregano
1-1/2 t cayenne
1 t freshly ground black pepper

1 lb dried kidney beans, soaked overnight
4 bay leaves
2 smoked ham hocks
1 T hot sauce, such as Tabasco
Cooked rice, for serving
Thinly sliced scallions, for garnish
Chopped parsley, for garnish

• Heat oil in an 8-qt Dutch oven over med high heat.  Add garlic, celery, onions and peppers; season with salt and cook, stirring, until soft. 
• Add white pepper, thyme, oregano, cayenne, and black pepper and stir until fragrant, about 2 minutes.
• Add beans, bay leaves, ham hocks and 6 C water and bring to a boil.  Reduce heat to med low and cook, covered, until beans and ham hock are tender, about 2 hours.
• Remove hocks from pot, remove and discard bones and skin, and finely chop meat; return to pot along with hot sauce and stir until combined.
• Serve over rice in bowls and sprinkle with scallions.