How to Make It
In a small bowl, combine the minced garlic with 4 teaspoons of the kosher salt, the crumbled oregano, the thyme, cumin, black pepper, cayenne and white pepper.
In a large, enameled cast-iron casserole, heat the olive oil until shimmering but not smoking. Add the smoked ham and cook over moderate heat, stirring occasionally, until lightly browned, about 4 minutes. Add the andouille sausages and cook, stirring, until they are lightly browned, 5 to 6 minutes. Add the Spanish onion, chopped celery, green bell pepper and bay leaves and cook, stirring, until the vegetables soften, about 10 minutes. Add the spice-and-salt mixture and cook, stirring, until fragrant, about 3 minutes.
Add the chicken stock and water to the enameled, cast-iron casserole. Stir in the kidney beans and bring to a boil. Cover and cook the beans over low heat for 1 hour. Stir in half of the chopped parsley and cook uncovered over moderately low heat until the beans are tender and the liquid is thick, about 1 hour longer. Stir in the remaining chopped parsley and season with salt and black pepper. Ladle the beans into bowls and serve with white rice or garlic bread.