1-Start by soaking the dry beans overnight in twice their volume of water to soften them up and cut down on cooking time. Once soaked, slice the sausage into rounds and cook it in oil over medium heat until it’s nicely browned, then set it aside for later. Next, dice the onion, bell pepper, and celery, and mince the garlic before adding them to the same pot to sauté until the onions soften, making sure to scrape up those tasty browned bits.

2-Now, mix in the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, black pepper, and bay leaves; let them cook for about one minute to release their flavors. Drain the soaked beans and add them to the pot along with 6 cups of fresh water, then bring everything to a boil over medium-high heat. Reduce the heat to medium-low and simmer for one hour, stirring now and then to prevent sticking.

3-After that hour, mash some of the beans against the side of the pot to thicken the mixture and keep simmering uncovered for another 30 minutes until it’s just right. While the beans are doing their thing, cook the rice by boiling it with 3 cups of water, then reduce the heat to low, cover, and simmer for 15 minutes; let it rest for 5 minutes before fluffing. Finally, stir the cooked sausage and chopped parsley into the beans, season with salt to taste starting with 1 tablespoon, and serve the red beans over the rice, garnished with sliced green onions.