In a heavy skillet, saute sausage til lightly browned. Remove to paper towels to drain excess grease. Leave a couple of tablespoons of the grease and pour off the rest of the grease .
Add the onions, celery and bell pepper. Saute til tender. Add the garlic and saute for a few more minutes. Remove to a bowl.
Brown the ground beef. Using a slotted spoon, remove the ground beef and pour off all the fat.
You can either use an Instant Pot, a stovetop pressure cooker or simmer the beans on the stove.
Do not salt the beans before cooking! Depending on whether you soaked your beans overnight and the simmered them before cooking (you should!) you will add at least enough water to cover the beans, plus a couple of inches of water. You can always cook of the extra liquid but if they scorch from not having enough liquid, they're ruined.
If cooking in a pressure cooker, I add the water plus 2". If you're simmering on the stove, you'll want to watch to see if you need to add more water.
Add the beans to the pot. Add the water, the sauteed veggies, the sausage, ground beef and bay leaf. Cook until tender. In the Instant Pot, it's usually 35 to 40 minutes. Once the pressure is released, check the beans to see if they're tender. If not, add more water if necessary and cook longer.
Once the beans are done, add salt and pepper. Simmer for about 15 minutes, then taste to see if more salt or pepper is needed.
Serve over hot rice with cornbread and coleslaw.
I no longer live in Louisiana and cannot get good sausage unless I'm visiting family/friends in Louisiana so I usually add 1 lb. of ground beef and only use 1/2 pound of sausage. If you're happy with the sausage you can get, use 1 pound of sausage and leave off the ground beef if desired. Of course, you can use 1 pound of sausage and 1 pound of ground beef if desired.