Place beans in a large pot of cold water. Remove any floating pebbles and let beans soak overnight.

Saute sliced onions in a heavy bottomed pot for about 2-3 minutes. Season with a quarter of the paprika, garlic powder, salt, and pepper. Add diced cloves of garlic and the ham hocks for another 30 seconds stirring once.

Add beans, thyme, bay leaves, and water to the pot along with another ¼ of the spices. Bring to a boil, then reduce heat to a simmer, cover, and cook until beans reach desired tenderness (1 ½ - 2 hours).

Add the epis, increase heat to high cooking uncovered for 20-30 minutes- liquid should be reduced but still broth. Stir as needed.

Serve with a dollop of the remaining epis.