Soak dry beans overnight. Add dry beans to a bowl or pot and cover with 1 inch to 2 inches of water. Wider pans will be closer to the 1 inch mark. Store in refrigerator overnight.

The next day. Cut Andouille into 1/4” thick rounds or slice on bias. Small dice onion, bell pepper and celery. Mince Garlic.

Heat oil in a large heavy pan or cast iron dutch oven. A 5 quart pot is enough for this recipe. Once oil is heated to medium, add sausage and cook until pieces are browned.

Remove sausage from pot. Leave rendered fat in pot. Store sausage in refrigerator until later.

Add onion, bell pepper, celery, garlic and 1 tsp of salt to the pot. Cook over same heat. Stir frequently because we want to release all of the fried bits of sausage from the bottom of the pan. Cook for 3-4 minutes.

Add 3 tsp of Tucker’s Black seasoning and 1 tsp of salt. Stir to incorporate and cook mixture for an additional minute.

Drain and rinse beans. Add bean to pot. Add 6 cups of water or stock. Stir to combine and bring to a boil.

Once boiling reduce heat to a simmer. Cover. Simmer for 1.5 hours stirring occasionally.

Remove lid. Smash some of the beans with a potato masher to thicken the stew. Stir to make sure the beans are not stuck to the bottom of the pan.

Add 1 tsp of salt and stir to incorporate. Add sausage and chopped parsley to the pot. Continue to cook for 30 minutes or until desired thickness is achieved.

Cook rice.

Serve red beans with a scoop of rice on top. Garish with fresh parsley and green onion.