Step 1

In a large stock pot, over medium heat, add 1 tablespoon of water. Add in the onion and green bell pepper. Sauté until the onion is translucent, about 8 minutes.

Step 2

Add the smoked sausage, salt, pepper, and Creole seasoning. Continue to sauté until the sausage has some char on it, about 5 minutes.

Step 3

Add the remaining water, dried beans, and bay leaves. Bring to a boil, then lower to a simmer, cover, and continue to simmer for 5 hours, until the beans are tender.

Step 4

Serve the red bean and sausage mixture over cooked white rice.