Boil Beans in soaking Water for 45 minutes.

In a cold sauce pan, add Bacon, turn heat to medium high. Sauté Bacon for 5 minutes. Add Sausage on end, sauté for 3 minutes, turn, sauté for 3 minutes more. Remove Sausage, set aside leaving Oil in the pan.

Add Oil to the pan, allow to get hot. Add Onions, to the pan, lightly season with Salt, Pepper, and Garlic Plus sauté for 5 minutes. Add Celery, sauté for 4 minutes. Add Bell Peppers, lightly season with Salt, Pepper, and Garlic Plus sauté for 8 minutes.

Reduce heat to medium, make well in centre of pan, add a little Oil if required. Add Garlic, sauté for 30 seconds, mix well. Deglaze pan with Wine, allow Wine to mostly reduce.

Add Contents of the pan, and Sausage to a pressure cooker. Add Bay Leaf, Dry Thyme, Cayenne.

Add Stock to the pressure cooker, then add Ham Hock. Pressure cook for 60 minutes.

Remove Ham Hock from cooker, break Ham off Bone in bite size pieces. Add Ham back into cooker.

Add Cornstarch to pressure cooker, until desired consistency.

Crush ½ the Beans. Slow Cook for 1 hour, stirring occasionally.