Start by rinsing the dry kidney beans under cold water to remove any debris. Then, soak the beans overnight in a large bowl of water. If short on time, boil the beans for 5 minutes, then let them rest for 1 hour. Drain the beans after soaking.

In a large pot, combine the soaked kidney beans with fresh water, bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and optional sage. Bring to a boil over medium-high heat, reduce to low and simmer for 1 to 1.5 hours, or until tender. Add water as needed.

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

Add sliced andouille sausage to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and crispy.

Once the beans are tender, add the sausage and vegetable mixture to the pot. Pour in the water and stir. Simmer for another 30 minutes, adjusting seasoning as needed.

Prepare long grain white rice according to package instructions. Typically, boil water, add rice, cover, and cook for 15-20 minutes until fluffy. Fluff with a fork before serving.

Serve the Red Beans and Rice warm over a scoop of fluffy white rice. Garnish with chopped green onions or fresh parsley.