Sort and rinse beans; place beans in a 6 quart stock pot and add water to cover by 2 inches. Add ham hock and bring to a boil over high heat. Boil for 15 minutes; turn off heat and allow beans and ham hock to soak for 1 hour.

Prepare pressure canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

Cook the bacon in a heavy saucepan until fat has rendered. Add andouille sausage and cook until browned on all sides. Remove bacon and sausage with a slotted spoon and set aside.

Add onions, salt and thyme to the fat in the same saucepan and sauté over medium-high heat until onions are golden.

Drain beans and ham hock. Add beans, sausage and bacon to onions. Using a sharp knife, cut any remaining meat and skin off ham hock, chop into small pieces and add to the bean mixture. Reheat beans until very hot. Bring chicken broth to a simmer in a small saucepan.

Fill a hot jar 3/4 full with hot bean mixture. Place a small bay leaf (or half a bay leaf for pint jars) on top of beans. Ladle hot chicken broth into jar over beans leaving a 1- inch headspace. Remove air bubbles. Wipe jar rim; center lid on jar and apply band to finger-tip tight. Place jar in pressure canner containing at least 2 inches of simmering water; repeat until all jars are filled.

Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner, adjusting for altitude.

Process 1-pt. jars for 75 minutes or 1-qt. jars for 90 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid. Cool jars in canner 10 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.



To serve: simmer 10 minutes.