Soak the dry kidney beans overnight in water, or bring to a boil, remove from heat, and let stand for at least 2 hours.

Drain and rinse the soaked beans thoroughly.

In a large pot or kettle, combine 10 cups of water, ham hocks, minced onion, minced bell pepper, celery, bay leaves, thyme, crushed garlic clove, oregano, Louisiana warm sauce, cayenne pepper, and pepper.

Bring the mixture to a simmer and cook for approximately 1 1/2 hours, or until the ham hocks are very tender.

Remove the ham hocks from the pot.

Add the drained and rinsed beans to the pot, adding more water as needed to cover the beans.

Continue to simmer and cook, stirring occasionally and adding water if necessary to maintain the desired consistency.

Cook until the beans are tender, about 1 1/2 hours.

Remove the meaty parts of the ham hocks from the bones and skin. Discard the bones and skin.

Add the shredded or chopped ham hock meat back into the pot with the beans during the last 10-15 minutes of cooking.

Serve the red beans and rice over cooked rice, accompanied by warm cornbread or spoonbread.