Place dried red beans in a large bowl and cover with 3 inches of cold water. For overnight soak: cover and refrigerate 8–12 hours. For quick soak: bring beans and water to a boil for 2 minutes, remove from heat, cover and let stand 1 hour. Drain and rinse before using. (If using canned beans, skip soak and reduce cooking time; adjust salt.)

Brown sausage

Heat a large Dutch oven or heavy pot over medium-high heat. Add 1 tablespoon olive oil. Add sliced Andouille and cook, stirring occasionally, until browned and edges are crisp, about 4–6 minutes. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pot.

Sweat vegetables

Add remaining 1 tablespoon olive oil to the pot if needed. Add diced onion, bell pepper, and celery (the 'holy trinity'). Sauté over medium heat until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Combine and season

Return the browned sausage to the pot with the drained beans. Add chicken stock, bay leaves, thyme sprigs (or dried), smoked paprika, oregano, cayenne, Worcestershire sauce, kosher salt, and black pepper. Stir to combine and bring to a gentle boil.

Simmer until tender

Reduce heat to low, partially cover the pot, and simmer gently for 1 to 1 1/2 hours if beans were soaked, or 1 1/2 to 2 1/2 hours if unsoaked, stirring every 20–30 minutes and checking liquid level. Add additional hot water or stock (up to 1–2 cups) if beans are exposed and liquid is low. Cook until beans are tender and the sauce is thick and creamy.

Mash for creaminess (optional)

For a creamier texture, use the back of a spoon or a potato masher to mash about 1 to 1 1/2 cups of beans against the side of the pot, then stir. This helps thicken the cooking liquid.

Adjust seasoning and finish

Remove bay leaves and thyme sprigs. Taste and adjust salt, pepper, and cayenne/hot sauce as desired. Stir in about half of the sliced green onions and 1 tablespoon chopped parsley. Keep warm while you prepare rice.

Rice

Rinse the rice in a fine-mesh sieve under cold running water until water runs clear to remove surface starch. Drain thoroughly.

In a medium saucepan, combine the rinsed rice, 3 1/2 cups water, 1 tablespoon butter, and 3/4 teaspoon salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes. After 15 minutes, remove from heat and let sit, covered, for an additional 5–10 minutes to steam.

Fluff the rice with a fork just before serving.

Finish & Serve

Spoon a generous portion of steamed rice onto each plate or into bowls.

Ladle the red beans and sausage over the rice, ensuring each serving gets slices of sausage and a saucy spoonful of beans.

Garnish with remaining sliced green onions and chopped parsley. Offer hot sauce at the table for additional heat.

Serve immediately. Leftovers keep well refrigerated for up to 4 days; reheat gently on the stove with a splash of water or stock to loosen.