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PdfIn a large pot, such as an enameled cast iron dutch oven, heat the oil over medium heat and brown the sausage slices, stirring occasionally, about 6 minutes.
Remove and reserve the sausage.
Add the onion, garlic, bell pepper and celery and saute until soft, stirring occasionally, about 10 minutes.
Add the dry beans, bay leaves, thyme, cayenne and enough water to cover by about 2 inches.
Bring to a strong boil and continue boiling for 15 minutes.
Reduce heat to low to medium low, so that the beans are cooking with a gentle simmer.
Once the beans have started to soften but not cooked fully, just over an hour, add the reserved sausage to the beans along with the mustard.
Continue to cook until the beans are soft. Add more water as needed.
If you’re pressed for time, once the beans are cooked, you mash some against the side of pot with a wooden spoon to thicken the liquid, or continue cooking until the liquid is more like a thick gravy than a thin soup.
Check for seasoning and salt and pepper to taste.
Serve with plain rice and bottles of hot sauce.