Rinse and soak the beans under cold water, then soak overnight in a large bowl of water. For the quick-soak method, boil for 5 minutes and let rest for 1 hour. Drain and set aside.

In a large pot, combine soaked beans with 6 cups of fresh water, bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to boil, then simmer for 1 to 1.5 hours or until beans are tender. Add water as needed.

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

Add sliced sausage to skillet and brown for 5-7 minutes until crispy at edges.

Once beans are tender, add the sausage and vegetable mixture to the pot. Stir in 4 cups of water and simmer for another 30 minutes.

Prepare rice according to package instructions, typically by boiling 2 cups of water, adding rice, covering, and cooking for 15-20 minutes. Fluff with a fork.

Serve the Red Beans and Rice warm over a scoop of rice. Garnish with green onions or parsley if desired.