Place the dry red beans in a large mixing bowl. Cover with boiling water, enough to cover the tops. Cover with a plate to seal in the heat. Sit for 3 hours. Drain and rinse in a colander.
Heat the vegetable oil (or rendered bacon fat) in a large Dutch oven or heavy bottom pot over medium heat. Add the onions, saute until they start to soften and become fragrant, approximately 2-3 minutes. Add the garlic, bell peppers and celery, saute for an additional 3-4 minutes, stirring frequently.
Add the softened red beans, chicken broth, bay leaves, parsley, brown sugar, bacon, hot sauce, thyme, cayenne, pepper, salt and sage, stirring to combine. Cover and simmer on low heat, stirring periodically, for 2 hours.
At the 2 hour mark, remove a cup or two of beans and smash with a potato masher. Return to the pot and stir.
Stir in smoked andouille sausage and continue to cook for 30 minutes. If the mixture becomes dry (similar to refried beans), stir in additional chicken broth to keep the mixture moist, but still thick.
Fish out the bay leaves.
When ready to serve, spoon over long grain white rice, season with Maldon salt and chopped scallions.
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Notes
You can use canned beans, but will need approximately 5-6 15-ounce cans, rinsed.When using dried sage, rubbed between the palms of your hands to activate the flavors before adding.This dish is make-ahead and freezer friendly, so feel free to make a double or even triple batch. To freeze, please in an airtight container for up to 3 months. Leftovers can be stored in an airtight container in the fridge for up to a week. Some folks even say the great flavor comes from making a day ahead and letting it sit.While reheating, you might need to thin it out. Water or chicken stock are the best bets. You might also need to re-season with salt and pepper. It can also be heat in the microwave adding liquid and correcting the seasoning.