Place the beans in a large bowl and cover with at least 2 inches of water. Soak for 8 hours or overnight.

Drain and rinse the soaked beans.

In a large pot, combine the beans, 8 cups water, smoked ham hock, and bay leaves. Bring to a boil, skim any foam, then reduce heat to low, cover, and simmer for 2 hours or until beans are tender.

While the beans cook, heat a skillet over medium heat. Add the andouille sausage and cook until it lightly sizzles and starts to brown, about 5 minutes.

Add the onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 5 minutes.

Stir in the garlic, thyme, oregano, paprika, and cayenne pepper. Cook for 1 minute until fragrant.

Transfer the sausage and vegetable mixture into the pot of beans. Season with kosher salt and black pepper. Simmer uncovered for 15 minutes, mashing a few beans against the side of the pot to thicken.

Remove the bay leaves and ham hock. Shred the meat from the hock and discard the bone. Stir the shredded meat back into the beans.

Serve the red beans over bowls of cooked white rice.