Pick through beans to remove bad beans; rinse thoroughly. Soak overnight. (Change water every 2-4 hours when possible)
In an 8 quart stock pot (or 7qt. cast iron Dutch oven), add the bacon grease and let dissolve on medium heat.
Once dissolved, add onion, green pepper, garlic, green onions and sauté until the onions are translucent.
Add seasoning mix, hot sauce, Worcestershire Sauce and mix well.
Add beans, water and ham hocks. Bring to a boil then reduce heat to low-med. Cover and cook over low-med heat for about 6 hours. (stir beans at least once an hour)
After 6 hours, remove ham hocks, let cool, remove the ham from hocks and discard the bone and fat. Add the ham and Andouille sausage to the beans and cook 2 more hours or until beans are tender. (stirring the beans at least once an hour)
If beans are too watery, bring beans to a low boil and cook uncovered stirring very frequently so the beans don’t burn until the desired thickness is achieved.