Soak the Beans: Cover 1 lb. of dry red beans with double their volume of water in a large bowl. Refrigerate and let them soak overnight.

Cook the Sausage: Heat 2 tablespoons of cooking oil over medium heat. Add 14 oz. of sliced Andouille sausage and cook until browned.

Sauté the Vegetables: Add diced yellow onion, green bell pepper, and celery to pot. Sauté until onions are translucent, then add minced garlic.

Add the Seasonings: Stir in smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, black pepper, and bay leaves. Cook for 1 minute.

Combine Beans and Water: Drain the soaked beans and add to the pot with 6 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour.

Mash the Beans: Mash some of the beans against the side of the pot after an hour of simmering, then simmer for an additional 30 minutes.

Cook the Rice: In a separate pot, combine 1.5 cups of rice with 3 cups of water. Bring to a boil, then cover and simmer for 15 minutes.

Final Combine: Add the cooked sausage back to the pot with the beans, stir in chopped parsley, adjust salt, and serve over rice.