1 Tablespoon vegetable oil 1/2 cup chopped onion 1/4 cup chopped bell pepper 1 celery stalk, chopped 1/2 teaspoon salt 1/4 teaspoon cayenne Dash freshly ground black pepper 1/2 teaspoon dried thyme 2 bay leaves 1/2 pound gf ham, diced 1/2 cup gf andouille sausage, cut into 1/4-inch slices 1 cup dried red beans, rinsed and sorted over, soaked overnight and drained 2 garlic cloves, chopped 3-5 cups water
In a large saucepan heat oil over medium-high heat. Add onions, bell pepper, celery, salt, cayenne, black pepper and thyme; cook for about 5 minutes. Add bay leaves, ham and sausage; saute for 5 more minutes. Add beans, garlic and enough water to cover contents in saucepan. Bring to a boil. Reduce heat and simmer uncovered for about 2 hours, stirring occasionally. Add water to thin, if necessary.
Mash about half the bean mixture against side of pot. Continue to cook, stirring occasionally for about 1 hour, or until mixture is creamy and beans are soft. The mixture should be soupy, but not watery.
Remove bay leaves and serve over steamed white rice.