2tbsbacon grease(Sub for vegetable oil if desired)
1lbandouille sausage, cut into 1/2 inch rounds or half moons(Plus more, for serving, if desired)
1large onion, chopped
3ribscelery, chopped
1bell pepper, chopped
4clovesgarlic, minced
10cupsbroth
2bay leaves
1tbsWorcestershire sauce
1tspcayenne
1tspdried thyme
1/4tspdried oregano
1/2tspdried sage
1tspcajun seasoning
fresh parsley(For garnish)
Instructions
Heat a large pot on medium, with 1-2 tbs grease if desired. Add the sausage and brown. Remove from heat and set aside. Remove excess drippings if more than 3 tbs, add if there's not enough.
Let pot return to temperature, then add onion, celery, and bell peppers then cook until the onions turn translucent, about 5-7 minutes.
Add the garlic and cook 1-2 minutes.
Add the beans, broth, bay leaves, Worcestershire sauce, cayenne, thyme, oregano, sage, Cajun seasoning, and sausage.
Bring to a boil, then reduce to a simmer. Cook until the beans soften, 2-3 hours. Remove about 1/4 cup of beans from the pot and mash them with a fork then return to the pot.
Serve over fresh rice, top with fresh parsley, and enjoy!
Notes
These beans make wonderful leftovers, so don't hold back and make extras if you can!