White Beans with Andouille Sausage

2 tablespoons canola oil
1 cup Chef Paul Prudhomme’s Andouille Sausage (Regular or Hot), ¾ inch diced
1½ cups onions, diced
¾ cup green bell pepper, diced
¾ cup celery, diced
2 whole bay leaves
11 cups chicken stock
1 tablespoon Chef Paul Prudhomme’s Poultry Magic®
2 tablespoons garlic, minced
1 pound white beans, dried
1 tablespoon light brown sugar
1 tablespoon Chef Paul Prudhomme’s Magic Pepper Sauce®
1 teaspoon Kosher salt

In a heavy bottomed pot, heat oil over medium high heat. Once hot, add Andouille Sausage and cook for 7 to 10 minutes, stirring occasionally to brown all sides of andouille, then add half of the onions, bell pepper, and celery. Cook for 2 minutes, stirring frequently. Add 1 cup of chicken stock, bay leaves, and Poultry Magic®. Cook until almost all the chicken stock has reduced. Once reduced, add remaining onions, peppers, celery, garlic, beans, and remaining stock. Bring pot to a rolling boil, then cover and reduce heat to low, keeping the beans at a simmer. Cook for 3 hours, stirring occasionally. Remove from heat and stir in light brown sugar, Magic Pepper Sauce®, and salt. Serve hot over rice.