Andouille Smothered White Beans

Ingredients

2 tablespoons vegetable oil
1/2 pound andouille or kielbasa sausage, finely chopped
2 cups chopped yellow onions
1/2 cup chopped celery
Salt and cayenne to taste
2 tablespoons chopped garlic
1 pound dried navy beans, rinsed, picked over, soaked in water to cover overnight, and drained
2 bay leaves
8 to 10 cups water or chicken stock, as needed
1/4 cup chopped green onions (green part only)

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.