Soak kidney beans overnight and drain.

Chop bacon into small pieces.

Fry bacon in a large pot or Dutch oven until crispy.

Remove bacon from the pot, reserving bacon fat.

Add chopped onions and minced garlic to the pot with the bacon fat.

Sauté onions and garlic until golden brown and softened.

Add the soaked and drained kidney beans, cooked bacon, smoked sausage, ham hock, chopped parsley, bay leaves, cayenne pepper, salt, and pepper to the pot.

Pour water over the ingredients until covered.

Bring the mixture to a boil.

Cover the pot tightly.

Reduce the heat to low and simmer for 3 hours, stirring occasionally.

Add hot water as needed to maintain desired consistency.

Remove the ham hock before serving.

Serve the beans and sausage over cooked white rice.