1 pound dried red beans, soaked overnight in water*
2 (32-ounce) containers of chicken broth
2 tablespoons olive oil
1 pound Andouille sausage, sliced against the diagonal into rounds
1 medium onion, chopped
1 green bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
6 to 8 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon ground black pepper
2 teaspoons Creole Seasoning
7 to 8 fresh basil leaves, chopped
1 ham hock**
Salt and pepper to taste
Hot cooked rice

* Can substitute 4 to 5 (15-ounce) cans red beans, drained of liquid instead of soaking dried beans.
** Can substitute pork neck, ham bone, or finely chopped pork jowls.