Heat the oil in a large saucepan over medium heat. Add the andouille and cook, stirring, for 3 to 4 minutes. Add the onions and celery, season with salt and cayenne, and cook until the vegetables are slightly wilted, 2 to 3 minutes. Add the garlic, beans, and bay leaves, and enough water to cover, season with salt and cayenne, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the beans are soft and creamy, about 3 hours. Stir occasionally. Season with salt and cayenne. Remove the bay leaves, stir in the green onions, and serve hot.
Yield: 8 servings