Instructions:
1. Prepare the Beans:
Add the beans to a colander in the sink. Rinse cold water over the beans and sort through them, discarding any debris. Place the beans in a large pot of cold water and soak overnight or for at least 8 hours. Drain and rinse again.
2. Cook the Vegetables and Sausage:
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the onions, celery, and smoked sausage. Cook until the onions and celery are soft and the sausage is browned.
3. Add Spices:
Reduce the heat to low. Add the garlic, smoked paprika, chili powder, thyme, marjoram, and cayenne pepper. Cook for 1 minute, stirring constantly. If needed, add another tablespoon of olive oil.
4. Combine Ingredients:
Add the beans, chicken broth, fire-roasted tomatoes, carrots, and bay leaf. Increase the heat to medium-high and bring the pot to a low boil.
5. Simmer:
Reduce the heat and simmer until the carrots and beans are tender. Season with kosher salt and fresh ground black pepper to taste. Remove the bay leaf before serving.
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