Thoroughly rinse the red kidney beans to get rid of any dirt or debris.
Soak the beans in the water, cover and set aside overnight.
Discard the water, strain and rinse off the beans.
Carefully add the beans and all of the vegetables (add only half of the onions) into the pot.
Now add your herbs and spices - black pepper, pink salt, sage, garlic granules, parsley and and stir.
Tie the bay leaves and thyme stems together to form a bouquet garni (bundle) and add that to the pot
Add 1tbsp of coconut oil or olive oil to the pot.
Pour 8 cups of water into the pot and bring it to the boil.
Once boiled reduce the flame to low, cover with a lid and simmer for 2 ½ - 3 hours
During the given time the water will evaporate so only ¼ is left (enough to cover the beans)
Once 2 ½ hours have passed, remove about ½ cup worth of beans from the pot and mash them then return them to the pot
stir and leave the beans to thicken (it should thicken within 30 minutes) so check frequently
Meanwhile, in a separate frying pan, add 2 tbsp of coconut/olive oil and saute the remaining onions until they are golden brown.
Discard the bouquet garni (herb bundle) and serve the onions on top of the beans
Make sure to do a taste test and adjust seasoning if required before serving