In a large bowl or pot add the beans and cover with water by 2 inches.
Soak for 8 hours or overnight.
Drain and set aside.
In a large skillet over medium-high heat cook the salt pork until cooked through.
Remove the salt pork leaving the grease in the skillet.
Add the onions, celery and bell peppers to the grease in the skillet.
Season with the black and cayenne pepper, and cook, stirring, until the vegetables are soft, about 4 minutes.
Add the bay leaves, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes.
6Add the garlic and cook for 1 minute.
Add the beans, salt pork, stock and water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.).
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot.
Continue to cook until the beans are tender and creamy, 15 to 20 minutes.