Using a colander, rinse beans in cold water and place in a large bowl. Cover beans with at least 4” of cold water. Cover with plastic wrap and let stand at room temperature overnight.

Using a large pasta pot or Dutch oven, add the olive oil and place over medium heat. Once hot, add onions, celery and bell pepper; cook over medium heat for 5-6 minutes or until onions begin to soften.

Using a separate skillet, add the sausage and place over medium-high heat. Cook, stirring occasionally, until the sausage begins to brown (~5-6 minutes). Transfer sausage into the Dutch oven.

Add the Cajun seasoning, salt, parsley and minced garlic; stir until well combined. Continuing cooking for 1-2 more minutes, stirring occasionally.

Drain the beans. Add beans and stock to the Dutch oven and increase heat to high. Bring mixture to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 2-2½ hours, or until beans are tender. (Note: If the mixture becomes too thick, add a bit more warm water as needed.)

Meanwhile, cook RiceSelect Texmati White rice according to package instructions.

Serve beans over cooked white rice.

Garnish with sliced green onions and hot sauce (optional).