In the same pot over medium heat, add the 2 tablespoons of oil, onion, bell pepper, celery, salt, cayenne pepper, black pepper, and thyme. Saute until onions are translucent, about 5 minutes.

As the red beans, garlic, and water to cover the beans. Water level should be 3/4 the way up the pot. Bring to a boil and then reduce to a slow simmer

Let the beans simmer uncovered for about 3 hours occasionally stirring and scraping the bottom of the pot to make sure nothing is sticking.

As the beans cook, you will notice the level go down due to evaporation, that is exactly what you want. When the level reaches halfway, add water to get it back up to 3/4 off the pot.

On the third addition of water, you will begin making some of the beans against the side of the pot, this is what make them creamy in the end. Do not mash all of them though.

Continue simmering until enough evaporation gives you some creamy and saucy red beans.

Cut off the heat and stir in the pickled jalapeno juice. This adds some acidity that will really make everything pop.

Ladle over some rice and garnish with a little parsley and a few slice of pickled jalapeno.