Boil beans and ham hocks for approximately 2 hours. Add onions, Geaux Creole Dust, worcestershire and garlic. Simmer for 2 hours.
Use a potato masher to mash about 1/2 of the beans (or until you get tired). Add 1 stick of real butter and stir in until fully melted. Simmer for another 30 minutes.
Mix together 5 cups of water, 2 cups of uncooked rice, and 1 tsp olive oil. To avoid mushy rice, do not stir your rice during the cooking process. When the water is evaporated, your rice is done.