1lbdried small red beanssoaked overnight and drained
1/2tsp black pepper
In a large heavy bottom pot over medium high heat, saute onion, green bell pepper, celery and garlic until softened, about 3-5 minutes.
Add andouille to the pot and saute for another 3 minutes.
Add soaked red beans, ham bone, broth, bay leaves, salt and pepper, cayenne and thyme. Reduce heat to low and simmer for 3 hours. When finished, remove ham bone and thyme springs. Serve with steamed white rice and garnish with sliced green onions.