Prep your rice, and get that set up first. I'm usually putting my rice cooker to use, so I rinse my rice and soak for 30 minutes. Afterwards, putting it in and letting it get started.

In a large heavy 5 quart pot, splash some high heat oil in and turn on the heat to a little over medium. Drop in the sausage, and fill with enough water to go half way up the sausage. Allow to cook, turning occasionally, until water is gone, and sausage is brown. Don't be afraid of the brown bottom, that's the good stuff.

Remove sausage and allow to sit, splash in the onion, add pepper and salt. If it seems a little dry, add more high heat oil. Stir and allow to cook until a little opaque.

Add in the celery and carrot, a little more pepper and maybe salt. Stir and allow to get heated.

Add yellow pepper and garlic, stir in and give enough time for both to warm and take a slight color.

Splash in the port / sherry to deglaze the pot and add the beans (rinsed), tomatoes, chicken stock, bay leaves, thyme, and top off with water (by rinsing the tomato can and the stock box, if possible) until the water almost covers the food. Top off with smoked rind. Stir up well and cover.

Once it comes to a simmer, allow to do so for 45 minutes, with the lid providing a vent out. Check and stir occasionally, if it gets too excited, turn it down a level.

After 45 minutes, take it off the heat. Allow for a few minutes of cool time, then serve over rice. It's nice to rip up some cilantro to sprinkle over the top. Enjoy.