Quick soak red beans by placing them in a pot with double the amount of cold water. Bring the pot to a boil with a lid and let boil for 2 minutes. Remove the beans from the heat after two minutes and let sit, for one hour, tightly covered.
While the beans are soaking, slice the sausage into medallion-like circles or small triangular bits. Brown the sausage in a large pot over medium/high heat. Remove them from the pot, leaving the grease and refrigerate for later.
Dice the onion, celery, green bell pepper and garlic. Add them to the large pot containing the sausage grease and add 1 tbsp of bacon grease if needed. Saute the vegetables until they are soft and transparent.
Drain and rinse of the beans, then add them to the pot. Add 7 cups of water, the bullion, bay leaves, thyme, oregano, and remaining bacon grease. Stir well and bring to a boil. Reduce the heat slightly to medium and boil until the beans are soft (for about one hour without lid). Add water if the beans get too dry.
Once the beans are soft, smash about half of the beans against the side of the pot using a large spoon. Add the sausage back into the pot and continue to boil to your desired thickness (about another hour). Add cajun seasoning.
During the last hour of cooking, cook the rice. In another large pot, combine two cups of dry rice with 3.5 cups of water. Bring to a boil with a lid then reduce the heat to low and continue to cook until all of the water has absorbed (about 30 minutes).
Serve the beans in a bowl with a pile of rice on top. Top with sliced green onions.
Adapted from Budget Bytes
Recipe by Sophistishe at http://sophistishe.com/red-beans-rice/