Red beans and rice

Brown the Sausage In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Add the Andouille sausage and cook until it’s browned on both sides. Take the sausage out and set it aside, but leave the fat in the pot.
Sauté the “Holy Trinity” Add the onion, bell pepper, and celery to the pot. Cook for about 8 minutes until they are soft and the onions are clear. Add the garlic and cook for 1 minute more.
The Simmer Add the soaked and rinsed beans to the pot. Stir in the chicken broth, bay leaves, thyme, cayenne, and Worcestershire sauce.
Slow Cook Bring the pot to a boil, then turn the heat down to low. Cover and simmer for about 1 ½ to 2 hours. The beans should be very soft.
Make it Creamy (The Secret Step) Take a wooden spoon and mash about 1/2 cup of the beans against the side of the pot. Stir them back in. This makes the liquid turn into a thick, creamy gravy.
Add the Meat Back Add the browned sausage back into the pot. Simmer for another 20 to 30 minutes without a lid to let the sauce thicken up even more.
Serve Taste it and add salt and pepper if needed. Scoop a big portion of beans and sausage over a bowl of hot white rice.

The Beans: If you can find Camellia brand red beans, use them. They are the gold standard for this dish.
The Texture: If the beans are still a little tough after 2 hours, just keep simmering. Older beans take longer to soften.
The Topping: Top your bowl with a handful of chopped green onions and a few dashes of hot sauce (like Tabasco or Crystal).