Classic Red Beans and Rice

Soak the beans: Rinse the red beans under cool water, then cover with fresh water (at least 2 inches above beans) and let soak for at least 8 hours or overnight. Drain and rinse before using.
Sauté the vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, bell pepper, and celery; cook until softened, about 3–4 minutes. Stir in the garlic and cook for another 1 minute.
Combine beans and seasonings: Add the drained beans to the pot along with 6 cups water, bay leaves, thyme, Cajun seasoning, cayenne, parsley, sage, salt, and black pepper. Stir to combine.
Simmer gently: Bring mixture to a boil, then reduce heat to low and simmer, partially covered, for 2½ hours, stirring occasionally, until the beans are tender and creamy.
Add sausage: Stir in the sliced Andouille sausage and simmer for another 30 minutes. Taste and adjust seasoning as needed.
Cook the rice: In a separate saucepan, bring 4 cups water to a boil. Add the rice, lower heat to a simmer, cover, and cook for 18–20 minutes or until rice is fluffy and water is absorbed. Remove from heat and let sit, still covered, for 5 minutes.
Serve: Spoon rice into bowls, ladle the red beans and sausage over the top, and garnish with more parsley, green onions, and a few shakes of hot sauce if desired.