Preheat the oil in a pot to medium and sweat the onion, carrot, celery and garlic until the onions turn translucent.
Stir in the bay, cumin, thyme, paprika, oregano, and ketchup.
Add the vinegar, Worcestershire sauce, beans, sausage, and stock, (and also your hot sauce if you choose to add it) stir to incorporate, turn the heat down to medium low and simmer, covered, for 20 minutes.
Adjust the seasoning if needed (but remember all the flavors - especially the salt - will intensify a bit during the next step where you're cooking partially uncovered and the liquid reduces).
Crush about 1/3 of the beans with a masher, turn the heat to low, and simmer with lid askew for another 15 minutes. Crushing some of the beans releases their starch and thickens the sauce.
Enjoy over steamed rice. (Or with crusty bread or mashed potatoes or whatever works for you.)
