Step 1

In an extra-large stockpot, add red kidney beans. Fill water to top then cover with foil. Let beans soak at least 12 hours or more. I soak them overnight or about 14 hours.

Step 2

Drain water from beans. In a large stockpot, combine beans, bay leaves, and 8-10 cups water. Bring to boil; 30 minutes. Stir occasionally.

Step 3

In a separate saucepan, add diced andouille sausage, celery, green pepper, and diced onions. Brown over medium heat, stirring occasionally, about 4 minutes. Add in garlic and ham. Cook 2 minutes. Add mixture to red beans pot.

Step 4

Reduce heat to medium-low and simmer(I usually set the heat to level 3 or 4), uncovered, about 2 hours, stirring occasionally. Beans should thicken in the pot.

Step 5

With 30 minutes remaining, add in Creole Seasonings and dried parsley. Add more or less, according to taste preference. Continue to cook until the beans are tender and creamy. TIP: The texture should not be soupy or watery. If it is, simply keep cooking until the mixture is very thick and almost paste-like.

Step 6

Remove from the heat. Remove bay leaves.

Step 7

Serve with cooked rice. Spoon beans into a dish. Add chopped green onions. Add several dashes of hot sauce. Serve with rice in the same bowl.