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Rinse the beans, cover with salted water, and soak overnight. Drain before cooking.
Brown the andouille in a large pot over medium heat. Remove and set aside, leaving the drippings.
Add the frozen trinity and cook until softened. Stir in the garlic and cook for another 30 seconds.
Add Tony’s, the beans, bay leaf, and enough water to cover. Bring to a simmer and cook uncovered for 2–3 hours, stirring occasionally, until creamy and tender.
With about 45 minutes left, mash roughly 20% of the beans against the side of the pot. Stir in the sausage and simmer for another 45 minutes, adding water if needed.
Taste and adjust the seasoning, remove the bay leaf, and serve over hot rice!