Soak the Beans: Place 1 pound of dry kidney beans in a large bowl and cover with water. Soak overnight, then drain and transfer to a large pot with 6 cups of fresh water.

Season and Boil: Add bay leaves, dried parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 1 hour.

Sauté the Vegetables: Heat ¼ cup of olive oil in a skillet over medium heat. Add chopped onion, bell pepper, and celery, sautéing until softened. Add minced garlic and cook for an additional minute.

Brown the Sausage: Add 1 pound of sliced andouille sausage to the skillet. Cook until browned and crispy, about 8 to 10 minutes.

Combine and Simmer: Mix the sausage and vegetable mixture with the beans. Stir well and let it simmer uncovered for an additional 30 minutes.

Cook the Rice: In a saucepan, bring 4 cups of water to a boil. Add 2 cups of rice, stir, reduce heat to low, and cover. Cook according to package instructions.

Serve: Spoon the beans and sausage mixture over a bed of fluffy rice and garnish with freshly chopped parsley.