A rich version using rendered bacon fat to sauté the vegetables.
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In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crisp and the fat has fully rendered.
Remove the crispy bacon bits with a slotted spoon and set aside, leaving the liquid bacon dripping in the pot.
Add the onion, bell pepper, and celery to the hot bacon fat and sauté for 8 minutes until the vegetables are soft and the onions are translucent.
Stir in the minced garlic and sliced andouille sausage, cooking for another 3 minutes until the sausage begins to brown.
Drain and rinse the soaked beans, then add them to the pot along with the chicken stock, Cajun seasoning, thyme, and bay leaves.
Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 1.5 to 2 hours until the beans are tender.
Once the beans are soft, use the back of a wooden spoon to mash about a half-cup of the beans against the side of the pot to create a creamy texture.
Stir the reserved crispy bacon back into the pot, season with hot sauce if desired, and serve over hot white rice.
