Soak 1.5 pounds of red beans for 12 hours before placing the beans and link sausage in a crock point. Place a basil leaf on top of the mixture before starting the pot on Low.
After 6 hours check the beans. If they appear to be done, remove a half-cup of beans and then mash them into a pulp before stirring them back into the pot. This will give the "goody" a creamy consistency.
Serve over rice and spice with Red Devil hot sauce. Avoid open flames.