First, wash the dry beans. Put them in a bowl. Cover them with cool water. Let them sit all night. This makes them cook fast. It makes them easy to digest. Drain the water in the morning.

Get your knife and board. Chop the onion very small. Dice the green pepper. Slice the celery stalks. This is the holy trinity. Mince the garlic cloves. Keep them in a pile.

Put your pot on the stove. Turn on the medium heat. Slice the sausage into rounds. Put them in the pot. Let them get brown. The fat will come out. This adds a huge flavor.

Add the onion to the pot. Add the pepper and celery. Stir them with the sausage. Cook until they are soft. They will turn clear. This takes ten minutes. The smell is amazing.

Put the minced garlic in. Stir it for one minute. Do not let it burn. Burned garlic tastes bitter. It should just smell sweet. This step is very quick.

Put the soaked beans in. Stir them with the vegetables. Let them coat in the fat. This starts the flavor process. They look shiny and red.

Pour in the chicken broth. The beans must be covered. Add a little water too. The liquid will turn into gravy. It needs room to bubble.

Shake in the Cajun seasoning. Add the dried thyme. Drop in the bay leaves. Stir the pot well. The water will change color. It looks like a soup.

Bring the pot to a boil. Then turn the heat low. Put a lid on it. Let it cook for two hours. Check it every thirty minutes. Stir it so it stays smooth.

Take a cup of beans out. Mash them with a fork. Put the paste back in. Stir it into the liquid. This makes the sauce very thick. It is a secret trick.

Boil water in a separate pot. Add the white rice. Cook it until it is soft. Fluff it with a fork. Keep it warm for serving.

Remove the bay leaves now. Put rice in a bowl. Ladle the beans on top. Sprinkle green onions on top. It is ready to eat.