Put beans in a tub of cool water and let sit overnight in the fridge. Drain well.

Place oil in a large pot over medium heat. Brown chicken and reserve to the fridge.

Add to the pot: ham hocks, sausage, peppers, onions, celery, hot peppers, and garlic. Saute until onions are translucent and add the fresh and dry herbs. Saute for a few minutes more.

Place beans, tomatoes, and stock into pot. Bring to a simmer and cook for one hour. Add chicken. Continue to simmer beans until tender, for an hour or 90 minutes more, stirring frequently and adding more stock if needed—but remember, you are not making soup!

This is really good when seasoned with sea salt, a good splash of sherry, and fresh lime juice and served with steamed rice, tortillas, and avocado slices.