
   
1 pound dry red kidney beans

    1 smoked ham hock

    1 tablespoon vegetable oil

    2 bay leaves

    12 ounces andouille sausage, diced

    1 teaspoon freshly ground black pepper

    1 cup finely diced onion

    1 teaspoon dried thyme

    3/4 cup chopped celery

    1/2 teaspoon cayenne pepper, or to taste

    3/4 cup poblano peppers

    hot sauce to taste

    4 cloves garlic, minced

    4 cups cooked white rice

    2 quarts chicken broth, or more as needed

    2 tablespoons chopped green onion, or to taste