Place all ingredients for the spice mix in a spice grinder or blender and make a powder. Set aside.
To brine the beans, soak the beans overnight in water with 2 teaspoon salt stirred in. To quick-brine them, place them in a dutch oven or stockpot with water to cover by an inch and stir in 2 teaspoon salt. Bring to a rolling boil. Turn off the heat and let the beans stand, covered, for an hour. Drain the beans before using them.
Heat the oil in a large dutch oven or stock pot. Add the onions, celery, bell peppers and bay leaves along with a good pinch of salt and saute until the vegetables are soft and translucent. Add the spice mix and saute a few seconds.
Add the garlic, thyme and sage and cook, stirring, for another minutes.
Add the drained beans to the stockpot, mix well, then add four cups of the stock and four cups of water. This may seem like a lot but the water will reduce as the beans cook up.
Bring the beans to a rolling boil, then turn down the heat to about medium low or a point where the beans are still boiling vigorously. Cover the stockpot and let the beans cook 45 minutes to an hour, until nice and tender.
Add the vegan sausage to the pot along with the soy sauce and a tablespoon of the vinegar. Return to a boil and again, lower heat to medium and let the beans continue cooking for another 10-15 minutes until flavors have nicely merged.
Add salt and the remaining vinegar. Mix well, turn off heat, and serve.