1. The night before you plan to make the recipe, start soaking the beans in cold water. Put the dry beans in a large bowl and cover generously with water. The beans will expand as they absorb the water, so make sure to have a couple inches of water on top. Let them sit on your counter overnight.
2. To prepare the recipe: In a large pot, heat the olive oil over medium heat. Add the onions, celery, and bell peppers. Cook for 10 to 12 minutes, stirring now and then, until the onions begin to caramelize.
3. Now it’s time to add the sausage. Add the sausage pieces and cook until the sausage begins to brown (about 4 to 5 minutes). Add the garlic and cook for 1 minute, stirring often to make sure the garlic doesn’t burn.
4. Add the chicken stock, water, Worcestershire sauce, hot sauce, Creole seasoning, salt, and pepper. Stir to combine.
5. Drain the beans and add them to the pot with your other ingredients. Bring the liquid to a boil, then turn the heat down to low. Cover the pot with a lid and cook on low for 1 to 1 ¼ hours, or until the beans are tender and the liquid has thickened. Taste the beans for doneness, and adjust the salt and pepper to taste.
6. When the beans are done, turn off the heat. Let the mixture cool in the pot with the lid on for 15 minutes. This will allow the liquid in the beans to continue to thicken. Serve alone or over rice.

Notes

Soak the beans overnight plus the day-of 2-2 ½ Hours