Step 1: Prepare the Beans

1. Soak the Beans: If using dried beans, rinse them and soak in water for at least 4 hours or overnight. Drain and set aside. If using canned beans, skip this step.

Step 2: Cook the Vegetables and Sausage

1. Heat Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Sauté Vegetables: Add the diced onion, bell pepper, and celery (often called the “holy trinity” in Cajun cooking) and sauté for about 5–7 minutes until softened.
3. Add Garlic and Sausage: Stir in the minced garlic and sliced sausage, cooking for another 2–3 minutes until fragrant.

Step 3: Add Spices and Beans

1. Season: Add the dried thyme, smoked paprika, cayenne pepper, and bay leaf. Stir to combine.
2. Add Beans and Broth: If using soaked beans, add them to the pot along with the chicken broth. If using canned beans, add them later (see Step 5). Bring to a boil.

Step 4: Simmer

1. Reduce Heat: Once boiling, reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, stirring occasionally. If using canned beans, add them during the last 30 minutes of cooking.
2. Check Consistency: The beans should be tender and creamy. If the mixture is too thick, add more broth or water as needed.

Step 5: Season and Serve

1. Adjust Seasoning: Remove the bay leaf and taste the beans. Add salt and pepper to taste.
2. Serve: Spoon the red beans over cooked rice in bowls. Garnish with chopped parsley and serve with hot sauce on the side if desired.