1. Soak Beans Overnight:

• First, sort through the 1 pound of dry red beans, removing any small stones or debris. Rinse the sorted beans thoroughly under cold water.
• Place the rinsed beans in a large soup pot or bowl. Add enough cold water to cover the beans by at least 2 inches, as they will expand significantly.
• Cover the pot and let the beans soak at room temperature for at least 8 hours, or preferably overnight.

2. Sear Sausage and Sauté Vegetables:

• The next day, drain the soaked beans in a colander, discard the soaking water, and rinse the beans well. Set aside.
• Heat the 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Add the sliced Andouille sausage to the hot pot. Cook, turning as needed, until the sausage is nicely browned on both sides. Using a slotted spoon, remove the browned sausage from the pot and set it aside on a plate.
• Add the ½ tablespoon of butter to the same pot with the flavorful sausage drippings. Once melted, add the diced yellow onion and cook over medium heat for about 3 minutes until it starts to soften.
• Add the diced celery and both diced bell peppers to the pot. Continue to cook, stirring occasionally, for another 4-5 minutes, until the vegetables are tender. If the pot seems too dry, you can add another bit of butter or oil.
• Stir in the minced garlic and cook for about 15-30 seconds more, just until fragrant.

3. Add Spices and Liquid:

• Add the salt, dried oregano, dried thyme, paprika, cayenne pepper, and black pepper to the sautéed vegetables. Stir and cook for an additional minute to “bloom” the spices and make them fragrant.
• Pour in the 6-7 cups of broth, scraping the bottom of the pot with your wooden spoon to release any flavorful browned bits from the sausage and vegetables.

4. Simmer the Beans:

• Add the drained and rinsed soaked beans to the Dutch oven, then return the browned sausage to the pot. Stir to combine everything.
• Add the 2 bay leaves.
• Increase the heat to high and bring the entire mixture to a boil.
• Once it reaches a boil, immediately reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 90 to 120 minutes (1 ½ to 2 hours), or until the beans are completely tender and creamy. Stir occasionally to prevent sticking.

5. Test for Doneness and Thicken Sauce:

• After about 90 minutes of simmering, begin testing the beans for doneness. Carefully remove a bean and mash it between your fingers (or on a spoon). The recipe notes the skin should resist just slightly while the center is soft and creamy, like the texture of a baked potato. If still firm, continue simmering and check every 15-20 minutes.
• Once the beans are done, remove and discard the bay leaves from the pot.
• To Thicken: Using a ladle or large spoon, carefully remove about 1 cup of the cooked beans (with a little liquid) from the pot and transfer them to a small bowl. Mash these beans thoroughly with a fork or the back of a spoon to create a thick paste.
• Return this mashed bean paste to the Dutch oven. Stir it well into the pot; this will naturally thicken the liquid into a wonderfully creamy gravy.

6. Finish and Serve:

• If the beans seem too thick after mashing, you can stir in up to 1 cup of additional water or warm broth to reach your desired consistency. Taste the mixture and adjust the salt, pepper, and seasonings as desired.
• Stir in the ½ cup of chopped fresh parsley and ¼ cup of chopped fresh green onions. Let it cook for just an additional 5 minutes for the herbs to wilt slightly and release their flavor.
• Remove from the heat.
• To serve, spoon the Red Beans and Sausage mixture generously over bowls of prepared hot cooked rice.
• Garnish with additional fresh parsley and green onions, if desired. Serve hot and enjoy this classic comfort meal!