1. Soak the Beans:
   • Place 1 pound dry red beans in a large soup pot or bowl. Cover with water, ensuring the water level is 2 inches above the beans.
   • Soak for at least 8 hours or overnight, then drain and rinse.
   • Tip: Soaking reduces cooking time and improves texture; for a quick soak, boil beans for 2 minutes, then soak for 1 hour.
2. Brown the Sausage:
   • Heat 2 tablespoons olive oil in a large Dutch oven over medium heat.
   • Add 12-14 oz sliced andouille sausage and cook, turning as needed, for 5-7 minutes until browned on both sides.
   • Remove sausage to a plate and set aside, leaving drippings in the pot.
   • Tip: Brown in batches if needed to avoid steaming; drippings add flavor to the dish.
3. Sauté the Vegetables:
   • Add ½ tablespoon butter to the pot. Once melted, add 1 diced yellow onion and cook over medium heat for 3 minutes until starting to soften.
   • Add 2 diced celery ribs, 1 small diced red bell pepper, and 1 small diced green bell pepper. Cook for 4 minutes, adding a bit more butter if the pot is dry.
   • Stir in 6 minced garlic cloves and cook for 15 seconds until fragrant.
   • Tip: Keep veggies slightly crisp for texture; stir frequently to prevent burning garlic.
4. Season and Deglaze:
   • Add 1 teaspoon salt, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon paprika, ⅛ teaspoon ground cayenne, and black pepper to taste.
   • Cook for 1 minute to bloom the spices, then pour in 6-7 cups low-sodium broth, scraping the bottom to release browned bits.
   • Tip: Adjust cayenne for heat preference; use a wooden spoon to deglaze thoroughly.
5. Simmer the Beans:
   • Add the drained, rinsed beans and reserved sausage to the pot. Stir to combine.
   • Add 2 bay leaves, then bring to a boil over high heat.
   • Reduce heat to low, cover, and simmer gently for 90-120 minutes, stirring occasionally, until beans are tender.
   • Tip: Check beans after 90 minutes; add more broth if needed to keep beans submerged.
6. Test and Thicken:
   • Test beans by mashing one between your fingers; the skin should resist slightly, and the center should be soft, like a baked potato.
   • Remove 1 cup of beans, mash with a fork, and return to the pot to thicken the mixture. Stir well.
   • Tip: Mashing beans creates a creamy texture; adjust thickness with a potato masher for more creaminess.
7. Adjust Consistency and Seasoning:
   • If too thick, add up to 1 cup water or broth. Taste and adjust salt, pepper, or cayenne as needed.
   • Discard bay leaves.
   • Tip: Taste carefully, as sausage and broth may add salt; simmer briefly after adjusting.
8. Finish and Serve:
   • Stir in ½ cup chopped parsley and ¼ cup chopped green onions. Cook for 5 minutes, then remove from heat.
   • Spoon the bean mixture over 1½ cups cooked rice (prepared per package instructions) in bowls.
   • Garnish with extra parsley and green onions if desired (makes 6-8 servings).
   • Tip: Serve hot for the best flavor; fluff rice with a fork before serving.

Cooking Tips:

• Low and Slow: Simmer gently to prevent beans from splitting; stir occasionally to avoid sticking.
• Check Bean Tenderness: Test multiple beans, as cooking times vary based on bean age and soaking.
• Flavor Boost: Add a splash of hot sauce or vinegar at the end for brightness if desired.