Soak the dry beans overnight by covering with water, at least two inches above the beans, in the refrigerator.

On the day of cooking, remove the beans you have been soaking and drain the water.

Prepare the ingredients by slicing the Andouille sausage and cutting the vegetables.

Add the sliced sausage to a stock pot or dutch oven and heat over medium heat. Cook to brown the sausage and render some of the fat. 

Add the butter and diced vegetables to the pot and saute until the onions begin to become translucent. As the water from the vegetables release into the pot, be sure to scrape those tasty brown bits from the sausage off the bottom. 

Once the vegetables have softened, add the garlic and red beans. 

Cover with 10 cups of water and stir to incorporate everything together.

Add the bay leaf and seasonings. Bring to a boil then cover and reduce to a simmer. 

Simmer for 1.5 to 2 hours, stirring occasionally. Serve over hot cooked rice.