1-Soak 1 lb (about 450 g) of dry red beans in twice their volume of water overnight in the refrigerator to soften them.

2-Brown 14 oz (about 400 g) of sliced Andouille or smoked sausage in 2 tablespoons of cooking oil over medium heat in a large pot, then remove and set aside.

3-Dice 1 yellow onion, 1 green bell pepper, and 3 ribs celery; mince 4 cloves garlic.

4-Sauté the diced vegetables in the same pot until the onions soften, stirring frequently to deglaze the pot.

5-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 pepper, 1/4 teaspoon freshly cracked black pepper, and 2 bay leaves, cooking for one minute to release their aromas.

6-Drain and rinse the soaked beans, then add them along with 6 cups (1.4 liters) of water to the pot and stir everything together.

7-Bring the mixture to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for one hour, stirring occasionally.

8-After one hour, mash some beans against the side of the pot and simmer uncovered for an additional 30 minutes to thicken the mixture.

9-While the beans cook, prepare the rice: Combine 1.5 cups (about 270 g) of long grain white rice with 3 cups water in a separate pot, bring to a boil, reduce heat to low, and simmer for 15 minutes. Remove from heat, keep covered, and let rest for 5 minutes before fluffing with a fork.

10-Add the browned sausage and 1/4 cup chopped parsley back to the beans, stir, and season with 1 tablespoon salt or to taste.

11-Serve the beans in bowls with a scoop of rice and garnish with sliced 3 green onions.