Infused with a splash of bourbon and molasses for a sweet and smoky profile.
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In a large Dutch oven over medium heat, brown the sliced andouille sausage until the fats render and the edges are crispy.
Add the onion, bell pepper, and celery to the pot with the sausage drippings, sautéing until the vegetables are softened and translucent.
Stir in the minced garlic and smoked paprika, cooking for 1 minute until fragrant, then deglaze the pot with the bourbon, scraping the bottom to release the browned bits.
Add the soaked and drained beans, molasses, chicken stock, and bay leaves to the pot, stirring well to combine.
Bring the mixture to a rolling boil, then reduce the heat to low, cover, and simmer for approximately 1.5 to 2 hours.
Check the beans for tenderness; once soft, use the back of a wooden spoon to mash a small portion of the beans against the side of the pot to thicken the sauce.
Stir in the liquid smoke if using, and continue to simmer uncovered for another 15 minutes to achieve a rich, BBQ-like consistency.
Remove the bay leaves and serve the beans hot over a bed of steamed white rice.
