Place beans in a small saucepan. Cover with cold water and then bring to a boil. Remove from heat and allow to bean to sit for about 1 hour, adding more water as needed to maintain the water level.
Combine all ingredients for the spicy seasoning mix. Place venison or beef in a large resealable plastic bag. Add salt and pepper to taste and 2 teaspoons of the spicy seasoning mix. Seal bag and shake to coat the contents. Add the flour, reseal the bag, and shake again until meat is well coated.
Heat 3 tablespoons of oil in a large, heavy bottomed stockpot or dutch oven, over medium high heat. Add meat and brown on all sides, about 5-7 minutes. Remove meat using a slotted spoon.
Add the remaining 2 tablespoons of oil to the pot. Add onions and garlic.
Remove 2 teaspoons of spicy seasoning mix and set aside.
Add remaining spicy seasoning mix to the pot and stir to coat onions and garlic.
Add wine, being sure to scrape up any browned bits that have stuck to the bottom of the pan.
Add chicken and beef stocks, tomatoes, and ham hock. Bring to a simmer.
Drain beans of any remaining liquid. Add beans, meat, and reserved spicy seasoning mix.
Reduce heat to low.
Cover pot, leaving lid slightly ajar. Simmer for 1 ½ hours.
Add frozen peas. Continue to simmer for an additional 10 minutes until peas are heated through.