Place red beans into a large bowl, and cover with water by several inches. Soak overnight.
In a large soup pot, add the oil, garlic, green pepper, onion, celery. Sauté for a few minutes.
Drain and rinse red beans, add them to the soup pot with the vegetables. Cover with water and cook over medium to low heat. Season pot with salt, black pepper, and Creole seasoning.
Reduce heat to low and cook until beans are tender, about 4 hours. When beans are tender add the sausage cut into bit size pieces. Stir to combine and let the flavors come together over low heat for 15-30 minutes, stirring occasionally.
Red beans should have a thicker liquid. If water starts to run low just add water slowly so it doesn’t create the consistency of a soup, these are very creamy beans. Serve red beans over hot cooked rice.