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Soak beans in cold water for 8 to 12 hours. Drain beans and rinse well.
In a large stock pot, heat the oil over medium heat. Add the sausage and cook until crispy. Remove sausage and add onions and garlic. Cook until wilted. Add chicken stock, water, salt, black pepper, cayenne pepper, bay leaves and thyme.
Cook covered until desired consistency. When cooked, remove 1 cup of beans, mash, add back to pot and continue to cook. This will thicken your dish.
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