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1
Soak kidney beans overnight OR rinse beans and add to pot, cover with 8 cups water and bring to boil. Boil for 2 minutes, then turn off heat and let sit, covered for one hour.
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2
Pour out water and add 8 cups fresh water.
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3
Chop onion, bell pepper, celery and garlic.
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4
Add to beans.
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5
Add salt, pepper, thyme, seasoned salt, and Creole seasoning.
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6
Cover and bring to boil. Reduce heat to medium low and cook for 2 1/2 hours, stirring occasionally. When you stir, be sure to mash the beans against the sides of the pot. This creates a creamier texture.
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7
Slice the sausage into 1/4 inch pieces and add to beans. Cook for an additional 30 minutes.
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8
Serve Red Beans over hot, steaming rice. Serve Jiffy cornbread on side (add 1 stick of butter and an extra egg to the recipe
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9
for some kick-ass cornbread!).
