Rinse dry beans then cover with 2" water in a coverable dish and store in the refrigerator overnight. If you are unable to soak overnight, place the beans in HOT water and cover for one hour (leave on your counter).
Cut sausage in bite size rounds. Add cooking oil to a heated pot and cook sausage for 2 minutes to release oils. Remove sausage and set aside in a bowl.
Add onions, bell pepper, and celery to the oil and cook over medium heat until tender, about 5 minutes then add garlic and cook for an additional 5 minutes.
Drain and rinse beans then add to the cooked vegetables.
Pour in chicken broth and enough water to cover the beans by 2". Bring to a boil, reduce heat to medium, add cajun seasoning and thyme, then cover and cook for 3 hours.
Stir occasionally to prevent sticking!
After beans have become tender, take a potato masher and smash some of the beans to create a creamy broth. (This step is optional if you prefer a more watery broth)
Return sausage to the stockpot and add fresh chopped parsley then cook for 10 minutes to heat sausage through. NOTE: When adding the sausage, taste for needed salt and/or pepper.
Serve over cooked rice.
