1-Soak the beans: First, soak 1 lb dry red beans in water overnight or use a quick soak by boiling for about an hour.

2-Brown the sausage: Slice the 14 oz Andouille sausage and brown it in 2 tablespoons cooking oil in a large pot, then set it aside.

3-Prepare the vegetables: Dice 1 yellow onion, 1 green bell pepper, and 3 ribs celery; mince 4 cloves garlic to create your flavorful base.

4-Sauté the vegetables and add spices: Sauté the diced vegetables in the same pot until the onion softens, which takes a few minutes. Add 2 teaspoons smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1/4 teaspoon freshly cracked black pepper, and 2 bay leaves; stir for one minute to release those aromas.

5-Cook the beans: Drain and rinse the soaked beans, then add them to the pot with 6 cups water. Bring everything to a boil over medium-high heat, then cover and simmer on medium-low for about 1 hour, stirring now and then. To thicken things up, smash some beans against the pot sides with a spoon and simmer uncovered for another 30 minutes.

6-Prepare the rice: While the beans cook, prepare 1.5 cups long grain white rice by boiling it with 3 cups water; simmer for 15 minutes, then let it rest for 5 minutes before fluffing.

7-Final mixing and serving: Finally, mix the cooked sausage and 1/4 cup chopped parsley back into the beans, and season with 1 tablespoon salt or to your liking. Serve the beans over the rice and top with 3 green onions for a fresh finish.