• Step 1: Soak the red beans in water overnight. Drain and rinse the beans.
• Step 2: In a large pot or Dutch oven, cook the sausage over medium heat until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
• Step 3: In the same pot, sauté the onion, garlic, bell pepper, and celery in the sausage drippings until softened, about 5-7 minutes.
• Step 4: Add the soaked and rinsed beans, sausage, bay leaves, thyme, oregano, and cayenne pepper. Pour in enough water to cover the beans by 2 inches.
• Step 5: Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, for 1-1.5 hours, or until the beans are very soft and creamy.
• Step 6: Remove the bay leaves and season with salt and black pepper to taste.
• Step 7: Serve the red beans over steamed white rice.