Soak Overnight Clean and wash the dry red beans. Cover with water and soak in a large pot overnight or at least 6 hours. When ready to cook, drain off water.
In a heavy 4-quart pot or Dutch oven, heat the bacon fat. Sauté onions until wilted. Add the beans, tomato sauce, salt, pepper, vinegar, Tabasco sauce, red pepper flakes and thyme. Add enough water to cover the beans.
On the stove top; simmer until beans are semi-cooked, about 30 minutes. Remove 1 cup of beans and drain. Mash in processor or blender. Return mashed beans to pot along with the ham hock and cook over low heat for 2 hours, until the mixture is creamy, stirring occasionally.
The beans should be creamy and juicy. Toward the end of the 2 hours, if the beans seem dry, add a more water.
When done, remove ham hock. Remove the meat from ham hock and return meat to the pot. Stir to mix.
Evenly divide the rice into 6 individual serving bowls. Spoon the beans over the rice. Garnish with additional chopped onion and Tabasco sauce if you like.
1 tablespoon Active dry yeast 1 cup Warm water 105°F to 115°F 3 3/4 cup White flour plus 2 tablespoons, unbleached 1 1/2 teaspoon Salt 3 tablespoon Wheat germ 1 tablespoon Vegetable oil View the Recipe