Soak kidney beans for 8 hours or overnight.
Drain and rinse.
Put beans, water and tomato liquid, Red Dog Rub and bay leaves in a heavy Dutch oven and heat to simmer.
In another pan, heat the oil and sauté the onion, celery and carrots until soft, then add those, plus the drained tomatoes, to the beans.
Add the other dried ingredients to the beans.
In the same pan that the vegetables were sautéed, sauté the sliced sausage and drain any fat before adding to the beans.
Simmer, partially covered, for about 90 minutes, stirring frequently (so the beans don't stick).
It's ready when the beans are soft.
Serve over cooked brown rice.