Soak red kidney beans overnight in water, then drain.

In a large pot, combine the soaked and drained beans with 8 cups of water and the meaty ham hocks.

Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low and simmer for approximately 1 hour, or until the beans are slightly tender but still a bit crunchy.

Add the chopped onion, sliced celery, diced green or red pepper, minced garlic, bay leaf, comino (cumin), thyme, basil, and raw rice to the pot.

In a separate skillet, fry the sausage until browned and cooked through.

Add the fried sausage, along with any drippings from the skillet, to the soup.

Remove the ham hocks from the soup.

Chop the meat from the ham hocks and return it to the soup.

Season the soup with salt and cayenne pepper to taste.

Simmer the soup for an extended period to allow the flavors to meld and deepen. The longer it simmers, the better the flavor will become.

Serve hot and enjoy!