Place red beans in a large bowl and cover with 2 inches of water. Soak for 8 hours.
Heat oil in a large pot on medium high. Add sausage and sear about 3 minutes per side. Remove sausage from pot and turn heat down to medium.
Sauté onion, celery, and bell pepper 10 minutes or until tender and caramelized. Transfer sausage back to pot with vegetables and stir in all spices (minced garlic through cayenne).
Drain red beans and add them to pot. Stir in 4 cups of water. Bring mixture to a boil, then reduce heat to low. Cover and simmer about 2 hours, stirring every 20 minutes.
Partially mash some of the red beans against the side of the pot with a wooden spoon to increase thickness. Add more water if mixture becomes too thick.
When ready, top with rice and chopped parsley. Serve with cornbread, coleslaw, or collard greens.
Per serving: 775 calories, 24 grams fat (7 grams saturated fat), 105 grams total carbohydrates, 14 grams fiber, 35 grams protein.
