Soak beans overnight. Place beans in large bowl with 6 cups of water and two tablespoons of salt. Stir and cover, need to soak for at least 12 hours.

In large pot on medium heat heating oil until simmering. And sausage and cook stirring until lightly browned. Add onions, garlic and seasoning, cook until veggies are softened and slightly brown edges.

Drain and rinse red beans.

Add beans to sausage. Add chicken broth, add water to 2 inches above beans. Re add seasonings, add bay leaves, hot sauce and cider vinegar.

Bring to boil. Reduce heat to a simmer. Cover and cook until beans are fully cooked (2 1/2 hours).

Remove lid and continue to cook, stirring occasionally until liquid has thinkened and turned creamy. (About 20 minuted) *** If pot starts to look dry before stew is creamy add 1 cup of water and continue to simmer. Repeat as necessary until desired level of creaminess ***

Discard bay leaves. Serve over rice.