New Orleans style featuring traditional salt pork and extra cayenne kick.
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Rinse the dried beans thoroughly and soak them in cold water for at least 8 hours or overnight; drain before using.
In a heavy-bottomed Dutch oven, melt the bacon drippings over medium-high heat and sear the pickled pork and andouille until browned and the fat renders.
Add the onion, bell pepper, and celery (the Holy Trinity) to the pot, sautéing until the onions are translucent and the vegetables have softened.
Stir in the minced garlic, cayenne pepper, and thyme, cooking for 60 seconds until fragrant but not burnt.
Pour in the chicken stock and add the soaked beans and bay leaves; bring the mixture to a rolling boil for 10 minutes.
Reduce the heat to low, cover partially, and simmer for 2 to 3 hours, stirring occasionally to prevent sticking.
Once the beans are tender, use the back of a heavy wooden spoon to mash about 15% of the beans against the side of the pot to create a signature creamy texture.
Continue to simmer uncovered for another 20 minutes until the liquid thickens into a rich gravy, then adjust seasoning with salt and extra cayenne to taste.
