Creole Style Red beans and smokey sausage

Creole style Red Beans and smokey sausage with Rice.
Comfort food and very tasty!
2 tins red kidney beans, strained and washed.
1Tablspn olive oil
2 debreziner sausages, sliced and halved (a smokey spicey sausage from Aldi)
1 large onion, finely diced
3 sticks celery, finely diced
3 poblano peppers or 1 green capsicum, seeded and finely diced
6 cloves garlic, finely diced
4 small pieces bacon bones
1 1/2 cups chicken broth/stock
2 bayleaves
1 tspn freshly ground pepper
1 Tablspn creole seasoning. (I use Tony Chachere original seasoning)
1 tspn onion powder
1Tablespn fresh parsley finely chopped
1 cup water
2 cups cooked rice to serve with beans.
METHOD
1. Fry sausage in a large heavy based pot, with olive oil. Remove sausage and put aside in the fridge. In the same oil saute the finely diced vegetables till onion is clear, then add the garlic, bay leaves and parsley and cook further, till an aroma comes.
2. Add beans, bacon bones, stock and spices and water bring to the boil, turn down and cook on low for an hour. Add a little extra water if its becoming to low on liquid .
3. When the hour is up, remove the bacon bones and add the cooked sausage and simmer for a further 30mins. Crush some of the beans on the side of the pot with the wooden spoon to thicken the mixture.
4. Serve with white rice, herbs and some crusty bread. Delish!
Note. If you want this dish to be spicy hot add your favorite hot sauce. Also you can serve the beans with polenta or potato mash.