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1
Put beans in a bowl and soak over night, or at least 6 hours. Check back afer a couple hours and make sure beans are covered in water the whole time.
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2
Next day
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3
Put sausage into good size pot, I prefer enameled dutch oven.
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4
Render sausage down about 15 minutes on medium low heat. Once done, pull out of pot and set aside.
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5
Pour a few tablespoons of oil into pan (medium high heat) and add onions and garlic until soft and slightly browned.
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6
Put sausage back in the pot and add all the spices and herb. Stir to incorporate.
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7
Pour almost full beer into the pot and knock off the dried bits on the bottom of the pan. Beer is ALMOST full because you took a drink to taste before you put it in.
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8
Once the beer comes up to a boil, add the contents of the bean bowl, water too, to the pot.
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9
Add a couple cups of stock, reserve one or so to finish.
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10
Bring to a boil then turn down to a simmer and cover with lid.
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11
This should cook slow for about 1 1/2 hours to 2 hrs. Stir every 20 minutes or so, making sure anything that might stick comes up.
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12
Add more stock, water or beer as the fluid cooks off.
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13
Beans are done when they are soft to the bite.
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14
Do not add any salt until right at the end, because their should be enough sodium in your stock and your sausage. Always adjust seasoning before you serve.
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15
Make your rice, 2 to 1 as usual and set aside for serving.
