Rinse the dry kidney beans thoroughly under cold water. Soak the beans overnight in a large bowl filled with water, or use the quick soak method by boiling for 2 minutes and letting sit for an hour. Drain the beans and set aside.

In a large pot, combine the drained beans with approximately 6 cups of water, bay leaves, dried parsley, dried thyme, Cajun seasoning, cayenne pepper, and dried sage. Bring to a boil over medium-high heat, then reduce to simmer for 1 to 1.5 hours until tender.

While beans cook, heat olive oil in a skillet over medium heat. Add chopped onion, green bell pepper, and celery stalks. Sauté for 5-7 minutes until soft. Add minced garlic, and cook for an additional minute.

Stir in sliced andouille sausage into the sautéed mixture in the skillet. Cook for 5-7 minutes until browned.

Once beans are tender, add sautéed vegetable and sausage mixture to the pot. Pour in extra water if necessary. Stir and let simmer for another 30 minutes to meld flavors.

Prepare long-grain white rice according to package instructions. Usually involves boiling water, adding rice, and simmering until tender, about 15-20 minutes.

Once cooked, remove bay leaves. Serve Red Beans and Rice over the fluffy rice, garnishing with chopped green onions or fresh parsley.