Step 1

Brown sausage, drain excess grease off and set aside.

Step 2

Rise beans then add them to 8-quart stockpot with water, pickled pork, onion, bell pepper, celery and bay leaf.

Step 3

Cook for 3 hours on medium heat, stirring frequently, adding the browned chaurice sausage during the last hour of cooking.

Step 4

Add Creole seasoning and cayenne pepper, to taste. Remove and discard bay leaf.

Step 5

Serve over white rice.