Navy Bean Soup

1 lb. dried Navy or great Northern beans
1 lb. kielbasa or other smoked sausage, cut into 1/2 in. medallions
1 medium onion, finely chopped
4 large cloves of garlic, pressed or finely minced
1 bay leaf
chicken stock (about 2 quarts)
salt and pepper to taste
dash of cayenne pepper, optional

Soak beans overnight and drain.
Place beans in a Dutch oven. Add sausage, onion, garlic, bay leaf salt and pepper (about 1 1/2 tsp. salt and 1/4 tsp. pepper). Add enough stock to cover ingredients. Bring to a boil, cover and simmer about 2 hrs, adding more stock as needed and stirring occasionally. Remove lid and continue to simmer until beans are very tender. Add cayenne, if desired.