Red Beans & Sausage with Cornbread

1 lb red kidney beans
1/2 pack of frozen pict sweet season blend
5 pods fresh garlic chopped
2 Tbs. evoo
1 box chicken broth
salt, pepper, cayenne, garlic powder, onion powder, paprika to taste
5 links of sausage cut to prefrence
~cover beans with water and a pinch of salt and soak over night.
~crock pot on high, add drained beans and all other ingredients, covering with broth.
~cook on high for approx. 5 hours or until preferred consistency, using broth to make more moist if needed.

2 boxes jiffy corn muffin mix
2 eggs
1 can cream style corn
1 Tbs evoo
3/4 evaporated milk
3 Tbs water
1&1/2 cup shredded cheese of choice ( I like shredded white cheddar or yellow cheddar)
~combine all ingredients other than 1/2 cup of cheddar, mix well, pour in greased baking dish, sprinkle with left over 1/2 cup cheddar & bake on 400 degrees until golden