Authentic Louisiana Red Beans and Rice

I made up this recipe yesterday. The aroma was great.
My mouth watered as it simmered away on the stove.
I tasted the broth after it had cooked for an hour
and decided it needed salt,added a tablespoon. Perfect.

Ingredients:
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

Directions:
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat.
Cook onion, bell pepper, garlic,
and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water.
Stir cooked vegetables into beans. Season with bay leaves,
cayenne pepper, thyme, sage, parsley, and Cajun seasoning.
Bring to a boil, and then reduce heat to medium-low.
Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice.
In a saucepan, bring water and rice to a boil.
Reduce heat, cover, and simmer for 20 minutes.
Serve beans over steamed white rice.