2. Drain and Prep the Beans
When you’re ready to cook, drain the remaining water off the beans. Place the beans in a 4- to 5-quart Dutch oven or other large pot. Add the 8 cups water, andouille, ham hocks, bell peppers, onion, celery, garlic, garlic powder, Creole seasoning, oregano, white pepper, cayenne, and bay leaf.