Inspect the dried beans and remove any foreign materials or broken beans.

Place the beans in a large container with a lid. Add 2 tablespoons kosher salt and 10 cups water. Stir until the salt dissolves. Cover and let the beans soak for at least 8 hours or overnight.

Drain and rinse the beans. Transfer them to a 5- to 6-quart pot and add 2 quarts of fresh water.

Add the chicken broth, bay leaves, and half of the chopped onion. Bring to a boil over high heat, then reduce the heat to medium.

Continue cooking, stirring occasionally and mashing some of the beans against the side of the pot with a wooden spoon, until the beans begin to soften and the mixture starts to thicken, about 1 hour.

When the beans have about 15 minutes left to cook, heat 1 tablespoon of the canola oil in a large skillet over medium-high heat.

Add the chopped smoked ham and sliced andouille sausage. Cook, stirring occasionally, until they begin to brown, about 7–9 minutes. Use a slotted spoon to transfer the ham and sausage to the pot with the beans.

Add the remaining 1 tablespoon of canola oil to the same skillet. Add the celery, green bell pepper, and remaining onion. Season with ½ teaspoon kosher salt. Cook, stirring occasionally, until the onion begins to soften, about 4–5 minutes.

Add the garlic and fresh thyme. Cook for another 1–2 minutes, stirring, until fragrant.

Stir the chicken broth into the skillet to deglaze the pan, scraping up any browned bits. Pour the contents of the skillet into the pot with the beans.

Bring the beans to a simmer and continue cooking, stirring occasionally, until the liquid thickens to a gravy-like consistency, about 30 minutes. Remove and discard the bay leaves.

Serve the bean mixture over cooked white rice and garnish with freshly chopped parsley.