Place dry red beans in a large mixing bowl. Add 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 vegetable oil in a large Dutch oven or heavy bottom pot over medium heat. Add onions, saute until they start to soften and become fragrant, approximately 2-3 minutes. Add garlic, bell peppers and celery, saute for an additional 3-4 minutes, stirring frequently.
Add softened red beans and chicken broth through freshly ground pepper, stirring to combine. Cover and simmer on low heat, stirring periodically, for 2 hours.
At 2 hours, smash a cup or two of beans with a potato masher. Stir in smoked andouille sausage and continue to cook for 30 minutes. If the mixture becomes dry (similar to refried beans), add more water to keep the mixture moist, but still thick.,
When ready to serve, spoon over long grain white rice, season with Maldon salt and chopped scallions.
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.