Beans simmered with BBQ rib tips until the meat falls off the bone.
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In a heavy-bottomed Dutch oven, sear the andouille sausage rounds over medium-high heat until the fat renders and the edges are crisp, then remove and set aside.
Sauté the onion, bell pepper, and celery (the Holy Trinity) in the remaining sausage fat until the onions are translucent and slightly caramelized.
Add the minced garlic and Cajun seasoning, stirring constantly for 60 seconds until the spices are toasted and fragrant.
Deglaze the pot with one cup of chicken broth, scraping the brown bits (fond) from the bottom, then add the remaining broth, soaked beans, and bay leaves.
Submerge the smoked rib tips into the liquid, bring to a rolling boil for 10 minutes, then reduce heat to a very low simmer.
Cover and cook for 3 to 4 hours, stirring occasionally, until the beans are creamy and the rib tip meat is sliding off the small cartilage bones.
Remove the rib tips briefly to discard any loose bones or heavy gristle, shred the meat, and return it to the pot along with the reserved andouille.
Using the back of a wooden spoon, mash about 10% of the beans against the side of the pot to create a thick, velvety gravy before serving over steamed white rice.
