New Orleans Style Red Beans and Rice

2 Tbsp grapeseed or vegetable oil
1 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 teaspoon salt
Freshly ground black pepper to taste
1 Tbsp fresh thyme
2 bay leaves
1 to 1.5 pounds of Chourico hot sausage
1 pound dried red beans, rinsed, soaked overnight then rinsed again and drained
3 tablespoons chopped garlic
8 cups water
Steamed rice for 8

Directions
Heat the oil in a large saucepan over medium-high heat. Saute the onions, green peppers, celery, salt, and black pepper for about 5 minutes. Add the bay leaves, thyme, and sausage and saute for 5 to 6 minutes. Add the garlic and saute for another 30 seconds until the garlic is fragrant. Add the beans 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.

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.

Remove the bay leaves and serve over steamed white rice.

(Inspired by Emeril....with a few twists)