Instructions

Heat the oil in a large saucepan over medium-high heat. SautÈ the onions, bell peppers, celery, salt, cayenne, black pepper, and thyme for about 5 minutes. Add the bay leaves, ham, and sausage and sautÈ for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil. Reduce the heat to medium and simmer, uncovered, stirring occasionally, for about 2 hours. Add more water if the mixture becomes dry and thick.
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Use a wooden spoon to mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy, but not watery.
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Remove the bay leaves and serve over steamed rice.
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Yield: 8 servings